EatSmarter exclusive recipe

Roast Venison

with Spiced Pear Sauce
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Roast Venison

Roast Venison - A wild delicacy with a fruity accompaniment

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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
383
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein49 g(50 %)
Fat12 g(10 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.3 mg(21 %)
Folate20 μg(7 %)
Pantothenic acid0.9 mg(15 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C4 mg(4 %)
Potassium7.7 mg(0 %)
Calcium36 mg(4 %)
Magnesium51 mg(17 %)
Iron4.5 mg(30 %)
Iodine3 μg(2 %)
Zinc6 mg(75 %)
Saturated fatty acids3.5 g
Uric acid287 mg
Cholesterol107 mg
Development of this recipe:

Ingredients

for
6
Ingredients
2
1 piece
fresh Ginger root (about 20 grams)
1 ½ pounds
3 tablespoons
¾ cup
White wine (or pear juice)
1
1 stalk
6
Venison steaks (from the leg, each about 170 grams)
2
1 sprig
¾ cup
red Port wine (or cranberry juice)
¾ cup
Preparation

Kitchen utensils

1 Pot, 1 oven-proof Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Aluminum foil, 1 Lid

Preparation steps

1.
Roast Venison preparation step 1

Peel the onions and finely chop. Peel the ginger root and finely chop.

2.
Roast Venison preparation step 2

Rinse the pears, cut into quarters, then peel, core and cut into 1 cm (approximately 1/2-inch) long pieces.

3.
Roast Venison preparation step 3

Heat half of the oil in a pot over medium heat, then sauté the onions and ginger until translucent, stirring frequently, about 1 minute.

4.
Roast Venison preparation step 4

Add the pear pieces and white wine and bring to a boil.

5.
Roast Venison preparation step 5

Add the star anise and cinnamon stick and season lightly with salt.  Cook over medium heat for about 35 minutes. Season with salt and pepper, then remove star anise and cinnamon stick and set sauce aside.

6.
Roast Venison preparation step 6

While the sauce cooks, pat dry venison steaks and season with salt and pepper.

7.
Roast Venison preparation step 7

Heat the remaining oil in an oven-proof frying pan over medium-high heat. Cook the steaks until browned, about 1 minute on each side. Peel the garlic cloves and crush slightly. Rinse the rosemary, shake dry and add to pan along with the garlic. Transfer to a preheated oven and roast at 130°C (fan 110°C, gas mark 1-2)(approximately 275°F/convection 230°F) until meat is cooked through, 15-20 minutes.

8.
Roast Venison preparation step 8

Remove venison from pan, cover with aluminum foil and let rest for about 5 minutes. Pour off fat from the pan. 

9.
Roast Venison preparation step 9

Pour the port wine and stock into the pan and bring to a boil, stirring. Boil until reduced by half. Cut each steak into 3 slices, place on plates with the pear sauce and drizzle with the port sauce.