Venison Loin with Pickled Pear
Main Dishes • European
Description
Venison Loin with Pickled Pear
Ingredients
- Venison 5 oz
- Juniper Berries 0 oz
- Dried cranberries with sugar 0 oz
- Pears 5 oz
- Cranberry 0 fl oz
- Marinade 5 fl oz
- Mint 0 oz
- Rosemary 0 oz
- Red Grape Juice 20 fl oz
- Honey 5 oz
- Cinnamon 1 piece
- Ground clove 3 pieces
Step-by-Step Guide
Step 1
Marinate the venison loin (200 g) in 90 ml of red wine with cranberries, rosemary, salt, and spices to taste for 12 hours.
Step 2
Cut the pear in half, remove the seeds, and simmer in red wine with honey.
Step 3
Pour 500 ml of wine into a saucepan, add honey, cinnamon, and cloves. Stir well.
Step 4
Add the pears to the saucepan and cook for 25 minutes over low heat. If the pears are very firm, more time may be needed.
Step 5
Sear the venison loin in a skillet until cooked to medium.
Step 6
Warm the pear on the stove, slice it into a fan shape, and arrange it on a plate next to the loin.
Step 7
Drizzle with cranberry sauce.
Step 8
Garnish with cranberries and a sprig of rosemary when serving.
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