600g fresh venison loin
10 juniper berries
200g Annes Feinste Organic Rosehip Preserve Extra
20ml dark balsamic vinegar
100ml bone stock/venison stock
1 tsp. sugar
4 halves of a pear named "Williams Christ" (from a can)
4 tbsp. Annes Feinste Organic Wild Lingonberries Selection
1. Clean the venison loin of tendons and fat and cut in 4 pieces of 150g. Marinade in oil and the juniper berries for 2 days, chill. Venison has to be covered with the marinade. If the venison loin is very tender marinating is not necessary.
2. For the sauce bring Annes Feinste Organic Rosehip Preserve Extra to boil with balsamic, sugar, and the stock. Stir and season with salt and pepper.
3. Remove venison loin from the oil and season with salt and pepper. Put oil in pan and sear venison loin from all sides at medium heat so pores close. Put lid on and let simmer for another 8 minutes at low heat.
4. Per person fill one pear with Annes Feinste Organic Wild Lingonberries Selection and serve together with the venison loin and the rosehip-balsamic-sauce. We recommend spaetzle (a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs) or fried dumplings (made from rolls) and apple-red cabbage vegetables.
Preparation time: ca. 30 minutes (additional 2 days marinating)