600grm Venison Loin Fillet ( Fully Trimmed )
1 Bot Claret
100 grm diced Carrot
100grm diced Onion
50grm diced Celery
50 grm diced Leek
Sprig of Thyme
Sprig of Parsley
50 ml Olive oil
10ml Red Wine Vinegar
For the spiced pears
4 Mini pears (Core removed )
½ Lit water
1 cinnamon stick
100grm Granulated sugar
Juice of 1 Lemon
1 vanilla pod
For the sauce
1lit Game Stock
100grm Diced Carrot
100grm Diced Onion
50grm Diced Leek
50 grm Diced celery
Sprig of Thyme
10grm Crushed Black Peppercorns
50grm Redcurrant Jelly
75 grm Butter
1/ In a Thick bottomed pan place the carrot, onion, thyme, leek, celery, garlic and peppercorns with ½ the butter, cook until the vegetables have slightly browned, add the marinade from the venison reduce by 3/4s.
2/ Add the game stock boil and reduce to a sauce consistency, finish with the redcurrant jelly and the remainder of the butter.Pass through a fine strainer into a clean pan.
Place all ingredients in a pan bring to the boil and cool.
When cold pour over the Venison cover and place in a fridge for at least 24 hours
1/ Place water, cinnamon stick vanilla pod, sugar and lemon juice in a pan, bring to the boil.
2/ Place the pears in the syrup cook until tender but firm, cool in the syrup
COOKING THE VENISON
1/ Dry the meat on a clean cloth
2/Season with salt and pepper
3/ Heat a pan,add a little oil seal the meat over a fierce heat, place in a hot oven for 10-15 min until cooked pink, remove from the oven place to rest
Finish the sauce with the blueberries and a little Eau de Vie Myrtilles (optional)
Remove the pears from the syrup, drain and sprinkle with ground cinnamon, place in the oven to warm through.
Slice the Venison arrange on the plates pour sauce around and garnish with the pears
Serve with Dauphinois Potatoes and Braised Red Cabbage