Rehrücken Baden-Baden (saddle of roe venison with poached pears)

Name: Rehrücken Baden-Baden (saddle of roe venison with poached pears)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 piece roe venison saddle fillets (about 400 g each, trimmed); 1 tsp salt; pepper to taste; 6 piece juniper berries; 300 ml water; 2 tbsp sugar; 1 tbsp lemon juice; 2 piece firm pears; 2 tbsp clarified butter; 1 piece shallot; 100 ml dry red wine; 250 ml game stock; 1 piece thyme sprig; 150 ml cream; 2 tbsp lingonberries (from the jar) for the sauce; 4 tbsp lingonberries (from the jar) for filling the pears

A German classic from Baden-Württemberg: in the spa town of Baden-Baden the saddle of roe venison is served with poached pears, lingonberries and a cream sauce, and at Christmas it appears on festive tables elsewhere in the country too. The tender fillet stays pink inside, the sauce is velvety and fruity, and the filled pear halves glow red on the plate. Serves 4.

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Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

525 kcal

Calories

45 g

Protein

24 g

Fat

29 g

Carbs

Ingredients

For 4 servings

Instructions

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
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
Heat the clarified butter in a frying pan and brown the fillets well all over over high heat.
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
Take out the fillets, wrap them loosely in foil and leave them to rest.
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
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
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.