Roast Venison Walnut

Preparation:

Preparation: Sprinkle the venison with salt and freshly ground pepper. Heat the olive oil in a large baking dish and brown the piece of meat, making it brown on all sides. Put the nut in the oven (180 degrees) and cook for about an hour and a half. After the first 5 minutes, place the onions in the pan, peeled and diced. When the onions begin to colour, pour a little water into the container and occasionally add more, so that the cooking juices never dry completely. At the end of cooking, check that the inside of the walnut has reached a temperature of 80 degrees, then wrap it in aluminum foil and let it rest for 5-10 minutes. In the meantime, pass the cooking liquid through a sieve, put it back in the pan and bring it to the boil. Incorporate the diced cold butter and season with salt and pepper. Remove the aluminum foil, slice the walnut and serve it in the pan with the prepared sauce and a side dish of glazed chestnuts and freshly blanched cranberries.