Prepare the vegetables:
Remove the stalks from the Brussels sprouts and cut the sprouts in half.
Finely chop the boiled chestnuts.
Peel the potatoes and cut them in evenly sized chunks.
Pre-heat the oven to 180°C (350°F).
Season the venison with salt and pepper. Brown it in a generous amount of butter. Then remove it from the pan, leaving the butter.
Add the sprouts and the chopped chestnuts to the pan and stir them through the butter. Season them liberally with salt, pepper and grated nutmeg. Then place the meat on top of the vegetables and put the lid on the pan.
Place in the oven for 30 minutes.
Meanwhile, boil the potatoes for your mash. Cook them until they’re tender but still firm. This’ll take about 15 minutes, depending on the type of potato you’re using.
To prepare the red wine sauce, put the red wine, beef stock, bay and thyme in a pan and bring to the boil. Then let it simmer for about 20 minutes or until reduced by two thirds. Take off the heat.
Remove the bay leaf and sprig of thyme. Then, using a whisk, stir the cold butter into the sauce. After this the sauce can be warmed through, but shouldn’t be allowed to come to the boil again!
Once the 30 minutes are done, remove the venison from the pan and let it rest for a couple of minutes. Do this by putting it on a plate and covering it with foil.
Prepare your mashed potatoes. Do this by adding some butter and an egg to your drained potatoes and blending them with a potato masher. Season with pepper and nutmeg.
Cut the venison into slices. Arrange on a plate along with the Brussels sprouts, chestnuts and mashed potato. Pour some of the sauce over it and enjoy.