Venison Tenderloin with Lingonberry Pears

Ingredients

• 800 g venison tenderloin
• Salt
• Pepper
• 3 tbsp butter
• 400 ml game stock
• 100 ml grape juice
• 2 sprigs Rosemary
• 4 juniper berries
• 1 bay leaf
• 1 tbsp currant jam
• 4 tbsp lingonberries (jar)
• 1 tbsp butter
• 2 tbsp coconut sugar
• 10 g orange zest
• 4 pears
• 0.5 lemon (juice)
• 4 tbsp Honey
• 8 tbsp dry white wine (non‑alcoholic)','4 star anise','thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 100 °C (fan 80 °C; gas: level 1).

2. 2.

   Wash and pat dry the venison, season with salt and pepper, then sear in a pan with 2 tbsp hot butter on all sides. Remove and place on a rack over a fat pan for about 30 minutes until pink through.

3. 3.

   Heat lingonberries in a pot with hot butter. Add coconut sugar and orange zest, simmer gently for 3 minutes, then let cool.

4. 4.

   Peel the pears, halve them, remove cores, and drizzle with lemon juice. Place two pear halves per sheet of foil on their cut side down. Drizzle each with 1 tbsp honey and 2 tbsp white wine, add one star anise, seal the foil, and bake for 25–30 minutes.

5. 5.

   Deglaze the pan with game stock and grape juice. Add rosemary, juniper, and bay leaf; reduce to about a third over medium heat. Strain through a sieve and season with currant jam, salt, and pepper.

6. 6.

   Remove pears from the oven and arrange on a plate with lingonberries. Slice the venison into portions, drizzle with sauce, and place beside the pears. Serve the venison with lingonberry pears garnished with thyme as desired.