Recipe for Truffled Venison Steak with Honey-Glazed Chestnuts

Preparation of the chestnuts: Melt 40 g of butter in a large pan. When the butter turns hazelnut color, add the chestnuts and sauté for 3 minutes. Deglaze with balsamic vinegar and let it almost evaporate. Add the honey and continue cooking for 2 to 3 minutes until it caramelizes. Keep warm on the side.

Preparation of the sauce: Melt 30 g of butter in a saucepan. Add the chopped shallot and sauté it. Add the garlic and continue cooking for 1 minute. Add the veal stock and season. Keep warm.

Preparation of deer steaks: Drizzle a little oil on the plates, grate 6 g of truffle on top, and set aside in the fridge. Cut the deer into steaks, season the top with salt and pepper. Sear the seasoned side of the meat in 30 g of browned butter for about 3 minutes over fairly high heat. Turn it over as soon as it is golden and season the other side, then continue cooking for another 3 minutes. Remove the meat to a cutting board, cover it with a sheet of aluminum foil, and let it rest for 8 minutes.

To finish, plate the dishes: Pour the sauce into the cooking pan to capture the juices. Cut the pieces in half and place them on the plates. Add some chestnuts and slices of truffle. Pour 1 or 2 spoonfuls of sauce and serve the rest in a gravy boat. Serve immediately.