Venison Steaks from the Oven

Ingredients

• 2 onions
• 20 g ginger (1 piece)
• 700 g pears
• 3 tbsp Rapeseed oil
• 150 ml white wine (or pear juice)
• 1 star anise
• 1 stick cinnamon
• Salt
• Pepper
• 1020 g venison steak (from the shank, 6 steaks)
• 2 Garlic cloves
• 1 sprig rosemary
• 150 ml red port wine (or cranberry juice)
• 150 ml game stock (glass)

Instructions

1. 1.

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

2. 2.

   Wash the pears, quarter them, peel, core, and cut into about 1 cm pieces.

3. 3.

   Heat half of the oil in a pot, sauté the onions and ginger for 1 minute until translucent.

4. 4.

   Add the pear pieces and pour in white wine or pear juice.

5. 5.

   Bring to a boil, add star anise and cinnamon, lightly salt, and simmer on medium heat for about 35 minutes until thickened. Season the pear sauce with salt and pepper, remove the star anise and cinnamon, and set aside.

6. 6.

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

7. 7.

   Heat the remaining oil in an oven‑proof pan and sear each side of the steaks for 1 minute. Peel and lightly crush the garlic cloves, wash and shake off the rosemary, then add both to the pan. Roast everything in a preheated oven at 130 °C (convection 110 °C, gas: level 1–2) for 15–20 minutes.

8. 8.

   At the end of cooking, wrap the steaks in foil and let them rest for a few minutes. Drain off the remaining fat from the pan.

9. 9.

   For the sauce, pour port wine and game stock into the pan, stir, and reduce by half over high heat. Slice each steak into three pieces, place on plates with the pear sauce, and drizzle with the reduced sauce before serving.