Noisettes of Venison with Pear and Sorrel

Name: Noisettes of Venison with Pear and Sorrel
Yield: Serves 4
Ingredients: salt and pepper; salt and pepper; 30 g (1 oz) cold unsalted butter, diced; 3 tablespoons fresh sorrel leaves, without centre stalks, finely chopped; 300 ml (½ pint) beef or venison stock; 300 ml (½ pint) beef or venison stock; 4 tablespoons oil; 3 tablespoons madeira; 8 noisettes of venison, cut from loin or saddle; 2 shallots, finely chopped; 8 noisettes of venison, cut from loin or saddle; 8 noisettes of venison, cut from loin or saddle; juice of ½ lemon; 2 tablespoons sugar; 2 passacrassana or William pears; 2 passacrassana or William pears

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

2 passacrassana or William pears
juice of ½ lemon
2 table

Main course
Gluten-free

Method

Peel, halve, and poach the pears in 300 ml (½ pint) of water, the lemon juice and sugar. Save half of the peel.

Sauté the shallots in one tablespoon of the oil until golden. Deglaze with the Madeira, add the stock and half the pear peelings and simmer for 8 minutes. Strain into a clean saucepan and add half of the sorrel. Season the venison. Heat the remaining oil in a heavy frying pan