Zubereitung

1. 1

   Pat the roe venison fillets dry, season them with salt and pepper and rub them with the crushed juniper berries. Preheat the oven to 120 °C conventional.

2. 2

   For the pears, bring the water to the boil with the sugar and the lemon juice. Peel and halve the pears and cut out the cores, then poach the halves in the syrup over low heat until tender.

3. 3

   Heat the clarified butter in a frying pan and brown the fillets well all over over high heat.

4. 4

   Put the fillets into a small ovenproof dish and cook them in the oven on the middle shelf to a core temperature of 58 °C; this keeps the meat pink inside.

5. 5

   Take out the fillets, wrap them loosely in foil and leave them to rest.

6. 6

   For the sauce, finely dice the shallot and sweat it until translucent in the roasting residue in the pan. Deglaze with the red wine, let it reduce, pour in the game stock and add the thyme sprig.

7. 7

   Stir in the cream and the lingonberries for the sauce and let everything reduce uncovered until creamy, then remove the thyme sprig and season with salt and pepper.

8. 8

   Cut the fillets across into slices and arrange them with the drained pear halves. Fill the pears with the remaining lingonberries and serve the sauce alongside.