zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Seared Venison Steaks with Baked Pear and Red Wine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Seared Venison Steaks with Baked Pear and Red Wine

    Serves: 6

    Ingredients

    • 4 pears
    • 1 small cinnamon stick, broken
    • 5 black peppercorns
    • ½ bottle red wine
    • 1 tablespoon caster sugar
    • 3 tablespoons olive oil
    • 6 trimmed 170g venison steaks
    • Salt and ground black pepper
    • 1 shallot, finely diced
    • 1 tablespoon redcurrant jelly
    • 55g butter, plus extra for greasing

    Method

    1. Preheat the oven to 170°C, gas mark 3. Butter an ovenproof dish. Peel, core and halve the pears. Arrange snugly in the dish, hollow side up. Tuck in the cinnamon and peppercorns, then pour in half the wine. Sprinkle with sugar and dot with butter. Crumple up and wet a sheet of greaseproof paper, then lay it over the dish before covering with foil. Seal tightly and bake for 1 1/2 hours, or until the pears are tender. Turn the pears after the first hour. Keep warm. You will need their liquid for the sauce.
    2. Pour the oil into a non-stick frying pan and set over a high heat. Season the steaks and fry for 2-3 minutes on each side for medium-rare. Remove the steaks and keep warm. Reduce the heat and gently fry the shallot before adding all the wine, including that with the pears. Boil vigorously, scraping the pan as you do so, until it has reduced by half. Stir in the jelly and, once it has melted, remove from the heat and quickly whisk in the 55g butter. Strain into a warm sauceboat and serve immediately with venison and warm pears.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars