Summary

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

1. Wash the meat and remove the skin.
2. 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.
3. Set the oven to 100 ° C top / bottom heat.
4. 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.
5. Put the roaster in the oven and cook the meat for 120 - 150 minutes.
6. 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.
7. Remove the meat, cut it open and serve with the pears and remaining cranberries.
8. Spaetzle, dumplings and red cabbage taste great with it.