Venison Backstrap

1. 1

   Shell a quart and one-half of chestnuts.

2. 2

   Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.

3. 3

   Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.

No additional tips available.