Roast Venison with Caramelized Pears
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 7 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g venison
- 3 clove (s)
- 1 cinnamon stick (s)
- 10 juniper berries
- 10 black peppercorns
- 10 allspice grains
- 250 g cranberries
- 125 ml port wine
- 2 tablespoon olive oil
- 2 pear (s) approx. 150 g each
- 2 tablespoon butter
- 50 ml orange liqueur
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the meat and remove the skin.
- Crush the spices in a mortar, pour the meat, 1 tablespoon cranberries and port into a freezer bag and seal. Mix the ingredients in the bag well and marinate at room temperature for about 4 hours.
- Set the oven to 100 ° C top / bottom heat.
- Remove the meat from the marinade, remove the spices, pat the meat dry, season with salt and pepper. Heat the oil in a roasting pan and fry the meat on all sides on high heat for 7 - 8 minutes.
- Put the roaster in the oven and cook the meat for 120 - 150 minutes.
- Wash, peel and halve the pears and remove the core. Heat the butter in a pan and fry the pears uncovered over low heat on both sides for 6 - 8 minutes until golden brown. Sprinkle some sugar over the pears, let them caramelize and deglaze with the orange liqueur.
- Remove the meat, cut it open and serve with the pears and remaining cranberries.
- Spaetzle, dumplings and red cabbage taste great with it.
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