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The main dish, French classic

Venison with grand veneur sauce and poached pears

Venison with grand veneur sauce and poached pears is a roasted game dish served with a red wine sauce and pears poached in spiced wine, for 6 people. It takes 50 minutes of active work, with the sauce and pears made the day before, leaving only the roast to cook on the day. Rated medium difficulty at about €9.00 per person, success comes down to searing the meat to a pink center and peppering the sauce only at the very end.

A venison roast, its peppery grand veneur sauce and wine poached pears, a true hunter's dinner.

Venison with grand veneur sauce and poached pears
For
6 people
Work
50 min
Total time
2 h 45
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€9.00
Calories per person
610 kcalcalculated by Kiloach, your weight coach

Venison has a deeper flavor than beef, without the heaviness of feathered game. Roasted pink and sliced thin, it stays tender as long as you don't overcook it, and the peppery grand veneur sauce, lightly sweetened with red currant jelly, wraps around it without overpowering it. The pears, poached in red wine with cinnamon, bring the fruity note that balances the whole plate.

This is a seasonal dish, built for autumn and winter evenings, a hunter's dinner or a dressier family meal. It fits a holiday dinner or a gathering with friends when you want something out of the ordinary without spending the whole evening in the kitchen, since most of the work happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 50 min
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 1 step, 10 min

The day before, poach the pears in wine and prepare the reduced sauce base, then store both in the fridge. On the day, take the venison out an hour before cooking to season it, then sear and roast it just before your guests arrive. At serving time, warm the pears in their syrup, finish the sauce with cream and pepper, slice the meat and spoon the sauce over.

The ingredients

6 people

Butcher

  • Venison roast (loin or saddle) 1.2 kg

Fruits and vegetables

  • Pears 6
  • Shallot 1

Pantry

  • Red wine 75 cl
  • Game stock 40 cl
  • Red currant jelly 3 tbsp
  • Sugaroften in the pantry 100 g
  • Cinnamon stickoften in the pantry 1
  • Juniper berriesoften in the pantry 4
  • Butteroften in the pantry 40 g
  • Pepperoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the pears, keeping the stem on, and poach them gently in the red wine with the sugar and cinnamon, then let them cool in the syrup. 25 min

    Leave the pears in the syrup overnight, they take on a beautiful ruby color.

  2. Reduce the game stock by half with the shallot, juniper berries and a little of the poaching syrup. 25 min

    Strain through a fine sieve, the sauce should be glossy and smooth.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the venison out of the fridge an hour before cooking, then season it with salt and pepper.

    Only salt the meat at the last moment so it doesn't lose its juices.

  2. Sear the venison in hot butter on all sides, then roast it at 200°C and let it rest 10 minutes under foil. 20 min

    Venison is meant to be served pink, overcooking dries it out quickly.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the pears in their syrup, finish the sauce with the red currant jelly, cream and pepper. Slice the venison and spoon the sauce over. 10 min

    Off the heat, swirl in a knob of cold butter for a glossy sauce.

Our tips to get it right

  • Pick a well trimmed loin or saddle, without too much sinew, for even cooking and clean slicing.
  • If the sauce tastes too sharp after adding the red currant jelly, stir in a small spoon of sugar rather than reducing it longer.
  • Always let the roast rest under foil before slicing, the meat relaxes and loses less juice on the plate.

The variations

  • Swap the venison for a roast of deer or wild boar, the cooking time and sauce stay the same.
  • For an easier version, use veal stock instead of game stock, the sauce will be milder but still satisfying.
  • For a meal with kids, serve the roast plain with the pears and offer the sauce on the side, some prefer it without the strong pepper.

What to serve it with

  • Celery root or chestnut puree
  • Roasted fondant potatoes
  • A red Burgundy or Loire wine

Storage

Cooked venison keeps for 2 days in the refrigerator in a closed container, and the sauce and pears keep separately for up to 3 days. Reheat the meat gently, covered, to keep it from drying out, and warm the sauce over low heat while stirring.

Questions about this recipe

Can venison be swapped for another game meat?

Yes, a saddle of deer or a wild boar roast both work well with this same grand veneur sauce. Keep similar cooking times, the key is still searing the meat and finishing it pink.

How do you know when the venison is cooked just right?

Plan for about 20 minutes in a 200 degree oven for a 1.2 kilogram roast, then check with a thermometer if you have one. Venison is meant to be served pink, a slightly red center is normal and keeps the meat tender.

Can the sauce be made without red currant jelly?

You can replace it with blackcurrant or blackberry jam, the idea is to add a touch of sweetness that balances the pepper. Adjust the amount depending on how sweet the jam already is.

How do you plate this dish to make an impression?

Slice the roast on a diagonal, fan the slices out and spoon the glossy sauce generously over them. Place the pears whole or halved alongside, their ruby color makes the plate look great right away.

Can a venison roast with grand veneur sauce and poached pears be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a venison roast with grand veneur sauce and poached pears?

Allow 2 h 45 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a venison roast with grand veneur sauce and poached pears?

About 610 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a venison roast with grand veneur sauce and poached pears cost?

About €9.00 per person, that's €54.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Strawberry charlotte The dessert

French classic

Strawberry charlotte

  • 45 min of work
  • Prepared the day before
  • Easy, €3.20 per person

430 kcalcalculated by Kiloach

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