For the Surbraten with elder and chestnuts, first roast the chestnuts. To do this, score the chestnuts crosswise and roast them for about 30 minutes in a preheated oven at 220 °C. Be sure to put a bowl of hot water in front of them. When the chestnuts are ready, turn down the temperature to 180 °C.
In the meantime, peel the onions and cut them into not too thin slices.
Heat the oil in a roasting pan and sauté the onions. Add the meat. Deglaze with stock. Add elder nectar and put the lid on it. Put in the oven for about 45 minutes. Add chestnuts and dried plums 20 minutes before the end of cooking time.
Serve surbraten with elder and chestnuts.
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