Venison Fillet with Pears and Sparrows

A delicious recipe for all strawberry lovers!

Remove the skin from the pears and remove the seeds. Boil wine with a quarter of a liter of cloves, honey, water and cinnamon. Put the pears in and steam them for five to ten minutes with the lid closed and keep them warm in the wine broth.

In the meantime, season the venison fillet with salt and season with pepper. Fry it in oil all around. Add bay leaf spice and juniper seeds, roast the meat for about 20 to 25 minutes over medium heat, turning frequently. Add a little game stock from time to time.

In the meantime, clean and rinse the greens. Cut carrots and celery into fine sticks and steam in enough salted water until soft.

Cut leek into thin slices and steam for one minute. Drain vegetables well. Clean mushrooms, cut into slices and steam with butter in a frying pan for five minutes until soft.

Season with salt and pepper. Add the vegetables and continue to steam for another five minutes. Remove fillet and keep warm with closed lid. Pour remaining game stock into the pan, simmer for five minutes, then pour through a sieve into a saucepan. Fold in crème fraîche, add curry and peppercorns and cook until creamy. Season with soy sauce, adding a little more curry if necessary.

Drain the pears, then cut the flesh into slices. Serve with mushroom vegetables and curry sauce.

Offer sparrows as a side dish.

Related Recipes:

Poached Red Wine Pears with Vanilla Cream From the SteamerFor the red wine pears, wash orange, rub dry and thinly peel 2-3 strips of peel with a peeler. Cut fruit in... Curry Lamb Rice PotFor the curry lamb rice casserole, soak the raisins in a little orange juice. Wash and dry the lamb. Cut the... Fig Jam with PearsFor the fig jam with pears, peel and core the pears. Thinly peel the peel from one third of the oranges and... Stewed Pears in Red WineBoil sugar, water and wine. Rinse the pears and remove the skin. Cut out the core. Cook in the liquid on low... Coconut PearsPeel and halve the pear and cut out the core. Sprinkle cut surfaces with juice of one lemon. Heat butter in a... Venison Ragout with Dried Plums in Prince Sauce and Pear CompoteSoak dried plums in red wine and cinnamon for a few hours. Dice the meat, removing fat and tendons. Melt the... White Wine PearsFor the white wine pears, grate zest from lemon, squeeze lemon. Carefully caramelize sugar in a saucepan. Add... Steamed Catfish From the Spice Broth with Root VegetablesPasta dishes are always a good idea! For the root vegetables, peel the carrots and the parsley root. Clean the... Pears in Cheese DoughFor the pears in cheese dough, drain the pears, place cut side down in a baking dish. Spread ham cubes on top... Braised Veal Shank with White Onion Sauce and SparrowsBraised veal shank: Season the veal shank with salt and pepper and fry it in hot clarified butter. Roughly...