Stewed Roast Venison with Red Cabbage and Cranberry Pear

Rinse the venison loin steak and dab it with kitchen paper, then salt and pepper it. Peel the root vegetables and cut them into large pieces. Peel the onion and chop it coarsely. Heat the oil in a pan and sear the venison steak. Add the onion and the root vegetables to the pan and roast briefly. Deglaze with the red wine and add the soup. Add the juniper berries, bay leaves, thyme sprig and 2 tablespoons of cranberry jam. Simmer everything together gently for about 1 hour until the meat is cooked. Take out the meat and remove the bay leaves. Transfer the juice to a tall container, puree with a hand blender and mix in the sour cream. Cut the meat into steaks and return to the pan with the juice. Fill a pear half with cranberry jam and place on a plate. Decorate two pieces of venison steak on the plate and pour juice over them and serve with red cabbage.

Preparation Tip:

Tip: Preparation in the Miele steam cookerSear the venison steak, then place in an unperforated cooking tray. Add the onion and root vegetables to the pan and sauté briefly. Deglaze with the red wine and soup (250 ml is enough in the steamer), then add to the meat in the steamer bowl. Add the juniper berries, bay leaves, thyme sprig and 2 tablespoons of cranberry jam. Simmer everything together at Cooking Universal 100 ° C setting for about 50 - 60 minutes until the meat is cooked.

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