🍽️ Tender Venison Steaks with Glazed Pears and Lingonberries

Name: Tender Venison Steaks with Glazed Pears and Lingonberries
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Venison loin; Salt; Pepper; 3 tbsp Butter; 400 ml Game stock; 100 ml Grape juice; 2 sprigs Rosemary; 4 Juniper berries; 1 Bay leaf; 1 tbsp Redcurrant jelly; 4 tbsp Cranberries (jar); 1 tbsp Butter; 2 tbsp Coconut blossom sugar; 10 g Oranges (zest); 4 Pears; 0.5 Lemon (juice); 4 tbsp Honey; 8 tbsp dry white wine (alcohol-free); 4 Star anise; Thyme (for garnish)

577 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g Venison loin
Salt
Pepper
3 tbsp Butter
400 ml Game stock
100 ml Grape juice
2 sprigs Rosemary
4 Juniper berries
1 Bay leaf
1 tbsp Redcurrant jelly
4 tbsp Cranberries (jar)
1 tbsp Butter
2 tbsp Coconut blossom sugar
10 g Oranges (zest)
4 Pears
0.5 Lemon (juice)
4 tbsp Honey
8 tbsp dry white wine (alcohol-free)
4 Star anise
Thyme (for garnish)

Instructions

1. Preheat your oven. Set the temperature to 100 degrees Celsius. If you use a fan-assisted oven, reduce the temperature to 80 degrees Celsius. For a gas oven, set the dial to level 1.
2. Rinse the venison under cold water. Pat it completely dry with a kitchen towel. Season the meat generously with salt and pepper. Heat 2 tablespoons of butter in a large frying pan. Sear the meat on all sides briefly until it forms a brown crust. Remove the meat from the pan. Place it on a roasting rack. Position a drip tray with some fat under the rack in the oven. Roast the meat in the oven for approx. 30 minutes until it is pink inside.
3. Heat the lingonberries in a small saucepan with hot butter. Stir in the coconut blossom sugar and the grated orange zest. Let the mixture simmer gently over low heat for 3 minutes. Remove the saucepan from the heat. Let the mixture cool down.
4. Peel the pears. Cut them in half. Remove the core. Drizzle lemon juice over the pears to prevent them from browning. Place two pear halves, cut-side down, on a piece of aluminum foil. Drizzle 1 tablespoon of honey and 2 tablespoons of white wine over each portion. Add one star anise pod. Seal the aluminum foil tightly. Place the packets on a baking sheet. Put the sheet in the oven. Bake the pears for 25 to 30 minutes.
5. Deglaze the pan drippings with game stock and grape juice. Add rosemary, juniper berries, and bay leaves. Reduce the sauce in a saucepan over medium heat until only about one-third of the liquid remains. Strain the sauce through a fine sieve into a clean bowl. Stir in the redcurrant jelly. Season the sauce to taste with salt and pepper.
6. Remove the pears from the oven. Place them on plates. Top with the cooled lingonberry mixture. Slice the venison loin into thick medallions. Arrange the meat next to the pears. Drizzle some of the warm sauce over the meat. Serve the dish garnished with fresh thyme sprigs if desired.

Nutrition per serving

kcal: 577
Protein: 46 g · Fett/Fat: 20 g · Carbs: 49 g