Crusted Venison Tenderloin with Pears

Ingredients

• 100 g walnuts
• 3 tbsp sugar
• 50 g dried black olives (pitted)
• 2 Tbsp softened butter
• 1 tbsp chopped rosemary
• 300 g celeriac
• 4 pears
• 100 g whipping cream
• Salt
• 300 ml red wine
• 1 tsp gingerbread spice
• 600 g venison medallions (thawed)
• 2 tbsp butter

Instructions

1. 1.

   Caramelize the walnuts with 1 tbsp sugar in a pan, let cool and finely chop with a knife. Chop the olives as well. Knead the softened butter with the walnut crumble, olives, and rosemary. Roll out between two sheets of parchment paper to ½ cm thickness and refrigerate. Peel and dice the celeriac into small cubes. Steam covered for 20 minutes in a pot using a steamer basket.

2. 2.

   Peel, quarter, and core the pears. Cut into wedges and cook with the celeriac in the steamer basket for 4 minutes. Blend half of the pears with the celeriac and cream. Season with salt.

3. 3.

   Reduce the wine, remaining sugar, and gingerbread spice to a syrupy consistency. Sear the venison tenderloin in butter, brush with the syrup, wrap in cling film and foil, then poach in hot, non‑boiling water for 12–14 minutes.

4. 4.

   Remove the tenderloin from the wraps. Cut the walnut‑butter mixture into pieces and spread over the meat. Broil under the oven grill to gratinate. Divide the tenderloin into eight equal portions and arrange on four plates with the celeriac purée. Garnish with remaining pear wedges and a touch of rosemary.