Remove the skin from the pears, cut them into eighths and discard the core. Season the leg of venison with pepper, season with salt and sear all around at low temperature. Add shallot and celery cubes, a little later garlic and tomatoes. After five minutes extinguish with a little bit of clear soup. 10 min later add pear slices. Deglaze repeatedly with red wine and vegetable soup until both liquids are used up.
After about 20 min, remove meat. Reduce stock so that it glazes the pears. You can enhance this process with a few flakes of butter. Sprinkle in herb mixture and toss everything together. Carve the leg of venison and surround with pear wedges.
Tip: Depending on the type of pear, cooking time will vary. The softer the variety, the shorter the cooking time. Pear wedges must still have “bite”.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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