Saddle of Venison with Pears and Lingonberries
Main Course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Easy
Prep Time
45 Min
Description
This saddle of venison with pears and lingonberries is a feast for the senses! I especially like to make this dish in the autumn when the pears are ripe and the game season begins. The saddle of venison becomes tender and juicy, while the pears add a fruity sweetness and the lingonberries a slightly tart note. An absolute highlight for special occasions and a dish that is guaranteed to impress. Preparation with the Thermomix® is straightforward and always successful. Tip: Goes well with Brussels sprouts and potato dumplings.
Ingredients (19 ingredients)
-
1 Bund Soup vegetables
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2 Onions
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1 -2 Garlic cloves
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5 Cloves
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5 Juniper berries
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2 -3 Bay leaves
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750 ml Dry red wine
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1.5 kg Saddle of venison
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Salt
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Pepper
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6 Scheiben Bacon (fatty bacon)
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2 EL Oil
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400 ml Game stock
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3 Pears
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20 g Clarified butter
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2 EL Powdered sugar
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2 EL Dark gravy thickener
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1 Prise Sugar
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2 EL Lingonberries in their own juice (jar)
Preparation (12 steps)
Prepare soup vegetables, onions and garlic
Clean the soup vegetables and roughly chop them. Peel and quarter the onions. Peel the garlic cloves. Set everything aside.
Chop soup vegetables, onions and garlic
Put the prepared soup vegetables, onions and garlic in the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula.
Prepare red wine stock
Add cloves, juniper berries, bay leaves and red wine to the chopped vegetables in the mixing bowl and simmer for 20 min./100°C/speed 1.
Prepare saddle of venison
Season the saddle of venison with salt and pepper. Spread the bacon slices on the saddle of venison and press down lightly.
Sear saddle of venison
Heat the oil in a pan and sear the saddle of venison on all sides. Then remove from the pan and set aside.
Add game stock
Add the game stock to the red wine stock in the mixing bowl and simmer for 5 min./100°C/speed 1.
Prepare sauce
Place the seared saddle of venison in the Varoma container. Place the Varoma on the mixing bowl and cook for 25 min./Varoma/speed 1.
Prepare pears
In the meantime, peel, quarter, core and slice the pears.
Caramelize pears
Heat the clarified butter in a pan and fry the pear slices until golden brown. Dust with powdered sugar and caramelize.
Finish sauce
Remove the saddle of venison from the Varoma and keep warm. Pass the stock from the mixing bowl through a sieve and return to the mixing bowl. Stir in the dark gravy thickener and simmer for 3 min./100°C/speed 2.
Season sauce
Season the sauce with salt, pepper and a pinch of sugar. Stir in the lingonberries and heat briefly (1 min./80°C/speed 1).
Plating
Cut the saddle of venison and serve with the sauce, caramelized pear slices and lingonberries.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and sulphites
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