Venison roast with caramelized pears

Ingredients for 4 servings:

• 800 g venison
• 3 cloves
• 1 cinnamon stick(s)
• 10 juniper berries
• 10 black peppercorns
• 10 allspice berries
• 250 g cranberries
• 125 ml port wine
• 2 tbsp olive oil
• 2 pears (approx. 150 g each)
• 2 tbsp butter
• 50 ml orange liqueur
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 7 hours 10 minutes

Wash the meat and remove any membranes. Crush the spices in a mortar and pestle, place it in a freezer bag with the meat, 1 tablespoon of cranberries, and the port wine, and seal it. Mix the ingredients well in the bag and marinate at room temperature for about 4 hours. Set the oven to 100°C (top/bottom heat). Remove the meat from the marinade, discard the spices, pat dry, and season with salt and pepper. Heat the oil in a roasting pan and sear the meat on all sides over high heat for 7-8 minutes. Place the roasting pan in the oven and cook for 120-150 minutes. Wash, peel, halve, and core the pears. Heat the butter in a pan and fry the pears uncovered over low heat for 6-8 minutes on each side until golden brown. Sprinkle a little sugar over the pears, let it caramelize, and deglaze with the orange liqueur. Remove the meat, carve it, and serve with the pears and remaining cranberries. Serve with spaetzle, dumplings, and red cabbage.