Pieces of deer meat with sauce grand veneur

Prepare the pears in wine.

In a large pan, place the peeled pears cut in half, with the seeds removed.

Add ½ liter (2 cups) of wine and ½ liter (2 cups) of water, the raw sugar (100g(3^1/2 oz)) and the vanilla pod split in half. Cook over low heat for about one hour.

 

Prepare the sauce Grand veneur.

Sauté the onion and shallot in a little bit of oil or butter, with a tsp of raw sugar.

Add the corn starch and mix.

Deglaze with the wine vinegar and pour ½ liter (2 cups) of wine and ½ liter (2 cups) of water.

Add the veal stock powder and the roast gravy cube and allow to reduce by half.

Drain the sauce, then add two tbsp of mountain cranberries jam and the cream. At the end, add the cold butter, and stir until it is completely melted.

 

Prepare the meat and the side dishes.

The meat and both of the side dishes should be ready at the same time.

In an ovenproof dish, place the Brussels sprouts cut in half and the chestnuts.

Drizzle with olive oil, add two pinches of fleur de sel, and mix.

Bake in medium oven, stirring occasionally about 45 minutes

Remove from oven, add two handful of pomegranate seeds and the maple syrup and mix.

 

In the meantime, cook the spätzlis in a frying pan with some butter, stirring regularly, until they are golden brown, for about 20 minutes.

 

Finally, brown the pieces of deer meat in a frying pan with a little bit of oil or butter, until the desired doneness.

 

Serve the meat with the side dishes, a half pear cooked in wine with a tsp of mountain cranberries jam on top, and coat with the sauce grand veneur.