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🍽️ Oven Roasted Venison Steaks with Pear Compote

383 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 20 g Ginger (1 piece)
• 700 g Pears
• 3 tbsp Rapeseed oil
• 150 ml White wine (or pear juice)
• 1 Star anise
• 1 stick Cinnamon
• Salt
• Pepper
• 1020 g Venison steak (from the leg, 6 Venison steaks)
• 2 Garlic cloves
• 1 sprig Rosemary
• 150 ml red Port wine (or cranberry juice)
• 150 ml Game stock (jar)

Instructions

1. 1. Peel the onions and cut them into fine dice.
2. 2. Peel the ginger and chop it finely.
3. 3. Wash the pears.
4. 4. Cut the pears into quarters.
5. 5. Remove the skin and the core from the pear quarters.
6. 6. Cut the pear pieces into strips about 1 cm long.
7. 7. Heat half of the oil in a pot.
8. 8. Sauté the onions and ginger in it for 1 minute until translucent.
9. 9. Add the pear pieces to the pot.
10. 10. Pour in white wine or pear juice.
11. 11. Bring the mixture to a boil.
12. 12. Add star anise and cinnamon.
13. 13. Lightly salt the mixture.
14. 14. Simmer everything on medium heat for approx. 35 minutes until it becomes a mushy compote.
15. 15. Season the pear compote finally with salt and pepper.
16. 16. Remove the star anise and cinnamon from the compote and set it aside.
17. 17. While the compote cooks, pat the venison steaks dry with kitchen paper.
18. 18. Season the steaks with salt and pepper.
19. 19. Heat the remaining oil in an ovenproof pan.
20. 20. Sear the steaks for 1 minute on each side.
21. 21. Peel the garlic cloves.
22. 22. Lightly crush the garlic cloves.
23. 23. Wash the rosemary.
24. 24. Shake the rosemary dry.
25. 25. Add the rosemary and garlic to the pan.
26. 26. Preheat the oven to 130 °C (convection 110 °C, gas mark 1–2).
27. 27. Cook the steaks in the oven for 15–20 minutes.
28. 28. Wrap the steaks in aluminum foil after the cooking time.
29. 29. Let the steaks rest for a few minutes.
30. 30. Pour off the fat from the pan.
31. 31. Pour port wine and game stock into the pan.
32. 32. Stir the liquids together.
33. 33. Boil the sauce on high heat until it has reduced by half.
34. 34. Slice the steaks into 3 pieces each.
35. 35. Place the pear compote on the plates.
36. 36. Place the steaks on top of the pear compote.
37. 37. Drizzle the steaks with the sauce.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 383
• Protein: 49 g · Fett/Fat: 12 g · Carbs: 16 g