Saddle of Venison with Red Wine Pear

Mix crushed garlic, Dijon mustard, squeezed cranberries and juniper seeds, rub the meat neatly with it. Clean the onion, celery and carrot, cut them into 1 cm cubes. Heat a little oil in a roasting pan. Season meat with pepper and salt, brown in oil on both sides. Add onion, carrot and celery cubes along with 2 thyme sprigs to roasting pan. Roast saddle of venison in oven heated to 220 °C for 10-12 min until pink. Remove the meat from the roasting pan and deglaze the pan with red wine and beef broth, let it boil a little, then drain and thicken with cold butter. Season with salt and pepper. Remove the skin from the pears, cut them in half and pierce the core. Put cloves, honey, red wine, cranberries and cinnamon bark in a narrow saucepan and boil to half the quantity. Put the pears in and let them cook gently on the stove, covered, for about 3 minutes, then set aside. The pears should still have a light core inside.

Cut the saddle of venison into slices about 1 cm thick and serve on plates with the pear halves. Garnish with thyme. Serve with napkin dumplings.

Our tip: Use fresh thyme for an aromatic flavor note!

Related Recipes:

Black Salsify and Rowan Salad with Walnuts and Venison LoinFor the black salsify and rowan salad with walnuts and venison loin, first peel the black salsify, preferably... Roast Saddle of Venison in One Piece with Chanterelles and SparrowsHave you tried this delicious recipe with red wine? Remove the sinews and skin from the whole saddle of... Venison Cream Stew with Green PepperA delicious mushroom dish for any occasion! Cut venison shoulder into cubes of about 3cm, season with salt... Juicy Saddle of Venison with Orange and ChocolateFor the juicy saddle of venison with orange and chocolate, start by separating the eggs. The egg whites are... Fried Pears with Williams ZabaioneChop the raisins and soak them in the rum for a few hours. Preheat the oven to 180 °C. Crumble the amaretti... Venison Escalope in Juniper Cream SauceTenderly flatten venison cutlets (between cling film). Season with salt and pepper. Fry in oil that is not too... Celery Soup with StiltonPeel the celery, cut away the root end. Set aside beautiful light green and yellowish leaves and the heart of... Braised Meat in Red WineRemove the skin from the garlic clove and cut it into fine sticks. Then cut the meat with a sharp knife in a... Vanilla PearsRemove the skin from the pears, cut them in half and remove the seeds. Remove the peel from one lemon. Boil... Celery Salad with Tangerines and CurryCut the roots of the celery into small pieces. Remove celery greens, setting aside a few leaves for garnish...