Hazles un corte a la piel de las castañas y ponlas a cocer en un cazo con abundante agua durante 30 minutos. Pela las castañas y ponlas en un cazo con la mantequilla. Salpimienta, añade la nata y deja hervir un par de minutos. Tritura y reserva.
Pon en una cazuela con un chorrito de aceite unas ramitas de romero, los recortes de carne y la cebolla cortada en juliana. Cocina brevemente a fuego intenso, removiendo constantemente. Añade el vino tinto y deja reducir. Vierte agua que cubra y un poco más, salpimienta y deja que reduzca unos 5 minutos más. Cuela y liga la salsa con una cucharadita de harina de maíz diluida en agua.
Descorazona la manzana, pélala y trocéala. Ponla en un bol, tápalo con plástico de cocina e introduce el bol en el microondas a máxima potencia durante 2 minutos.
Salpimienta el lomo de ciervo y cocínalo en una sartén con un chorro de aceite, que quede doradito por fuera y tierno por dentro. Agrega los arándanos en el último momento y retira todo a un plato. Corta el lomo en rodajas gruesas.
Sirve el ciervo con los arándanos en un plato llano. Acompaña con el puré de castañas y con el de manzana. Salsea y decora con romero.
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