Venison Fillet in Nut Crust with Rosemary Pears

A great pasta dish for any occasion:

1. preheat stove to 200 degrees. Coarsely chop pecans and mix with cranberries, eggs and spices. Place venison fillet in a greased baking dish. Spread the nut mixture evenly over the top and press down well. Cook the filet in the middle of the oven for 25 min.

For the sauce, crush half of the juniper berries and roast them with the flour in a frying pan for a few minutes. Add the game stock and reduce by half. Strain the reduction and pour it back into the roasting pan. Add the cream and the remaining juniper berries. Make over low heat for about 15 minutes, stirring occasionally. Season strongly with gin, salt and freshly ground pepper.

3. rosemary pears: Noilly, sugar, water Prat, rosemary and black peppercorns make 5 min. Do not completely remove the skin from the pears. Make al dente for 5-10 min in the broth. Add the broth and mix. Add meat, warm up before serving.

Serve with: Pasta, spaetzli.

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