For 8 people<\/strong><\/p>\n Prepare the pears in wine.<\/strong><\/p>\n In a large pan, place the peeled pears cut in half, with the seeds removed.<\/p>\n Add \u00bd liter (2 cups) <\/em>of wine and \u00bd liter (2 cups) <\/em>of water, the raw sugar (100g(31\/2<\/sup> oz)<\/em>) and the vanilla pod split in half. Cook over low heat for about one hour.<\/p>\n <\/p>\n Prepare the sauce Grand veneur.<\/strong><\/p>\n Saut\u00e9 the onion and shallot in a little bit of oil or butter, with a tsp of raw sugar.<\/p>\n Add the corn starch and mix.<\/p>\n Deglaze with the wine vinegar and pour \u00bd liter (2 cups) <\/em>of wine and \u00bd liter (2 cups) <\/em>of water.<\/p>\n Add the veal stock powder and the roast gravy cube and allow to reduce by half.<\/p>\n 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.<\/p>\n <\/p>\n Prepare the meat and the side dishes.<\/strong><\/p>\n The meat and both of the side dishes should be ready at the same time.<\/p>\n In an ovenproof dish, place the Brussels sprouts cut in half and the chestnuts.<\/p>\n Drizzle with olive oil, add two pinches of fleur de sel, and mix.<\/p>\n Bake in medium oven, stirring occasionally about 45 minutes<\/p>\n Remove from oven, add two handful of pomegranate seeds and the maple syrup and mix.<\/p>\n <\/p>\n In the meantime, cook the sp\u00e4tzlis in a frying pan with some butter, stirring regularly, until they are golden brown, for about 20 minutes.<\/p>\n <\/p>\n Finally, brown the pieces of deer meat in a frying pan with a little bit of oil or butter, until the desired doneness.<\/p>\n <\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n\n
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