Roe deer back with pickled pear
2 servings
40 minutes
Back of the roe deer with pickled pear is an exquisite dish of European cuisine that combines noble meat and delicate fruit sweetness. The roe deer, infused with the aromas of red wine, cranberry, and rosemary, becomes juicy and rich. The pickled pear, stewed in wine with honey and spices, acquires softness and a rich flavor. This combination is a perfect balance between the meat's bitterness and the caramel sweetness of the fruits. The dish is served with cranberry sauce that adds zest, while fresh berries and a sprig of rosemary make it truly festive. Such a treat is suitable for special occasions, highlighting the sophistication of the meal and providing unique gastronomic experiences.
1
Marinate 200g of venison loin in 90ml of red wine with cranberries, rosemary, salt, and spices to taste for 12 hours.
- Roe deer meat: 200 g
- Red wine: 600 ml
- Frozen Cranberries: 5 g
- Rosemary: 1 g
2
Cut the pear in half, remove the seeds, and simmer in red wine with honey.
- Pears: 100 g
- Red wine: 600 ml
- Honey: 100 g
3
Pour 0.5L of wine into a saucepan, add honey, cinnamon, and cloves. Stir.
- Red wine: 600 ml
- Honey: 100 g
- Cinnamon: 1 piece
- Carnation: 3 pieces
4
Place the pears in a saucepan and simmer for 25 minutes. If the pears are very firm, more time will be needed.
- Pears: 100 g
5
We fry the venison loin in a pan until medium doneness.
- Roe deer meat: 200 g
6
Heat the pear on the stove, slice it in a fan shape, and place it on a plate, putting the pork chop next to it.
- Pears: 100 g
- Roe deer meat: 200 g
7
Pour with cranberry sauce.
- Cranberry sauce: 60 ml
8
Garnish with cranberries and a sprig of rosemary when serving.
- Frozen Cranberries: 5 g
- Rosemary: 1 g