Venison Tenderloin with Sherry Sauce and Peppery Pears

Ingredients

• 600 g venison tenderloin (boneless)
• Salt
• coarsely ground pepper
• 1 tsp cloves powder
• 1 Tbsp clarified butter
• 1 Shallot
• 1 sprig rosemary
• 1 sprig thyme
• 50 ml sherry
• 150 ml game stock (glass)
• 1 tsp currant jam
• 1 tsp cornstarch (for thickening)
• 3 pears
• 1 tbsp butter
• 1 tbsp Lemon Juice
• 50 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat.

2. 2.

   Rub the venison tenderloin with salt, pepper, and cloves powder. Brown it all over in hot clarified butter, wrap in foil, and let rest in the oven for 15-20 minutes.

3. 3.

   Peel and finely chop the shallot; sauté it in the remaining fat of the venison pan. Add rosemary and thyme, deglaze with sherry, then pour in game stock. Simmer covered for about 5 minutes. Strain through a sieve, capture the liquid, stir in currant jam, season, and thicken with a little cornstarch mixed in cold water if desired.

4. 4.

   Peel the pears, halve them, remove cores, and cut into pieces. Sauté in hot butter, season with pepper and lemon juice, drizzle with white wine, and reduce slightly. Unwrap the venison, add its jus to the sauce, slice the meat diagonally, plate with pears, and serve.