members recipes

Ingredients
roast saddle of venison without bones

shallots

port wine

brown suggar

rosemary

thyme

pear

corn salad

garlic

salt and pepper

oil

bacon

apple balsamico

stock

Method
1) peel the shallots
2) give some brown suggar in a pot and make caramel
3) extinguish the caramel with port wine and stock
4) give the shallots and a branch of thyme into it and cook it for some hours until the shallots are soft boiled, from time to time infuse port wine
5) clean the corn salad
6) dice a half shallot and a half toe of garlic
7) make a dressing with the shallot, the garlic, oil, apple balsamico, salt and pepper
8) chop the thyme and rosemary
9) flavor the roast saddle of venison without bones with thyme, rosmary, salt and pepper, let it marinate for some time
10) dice the bacon
11) if the shallots are ready, cook the pear in water with a little bit of sugar and a pinch of salt
12) sear the meat all around, then wrap it into tinfoil and put it into the backing oven for 5-10 minutes, after this take it out und wait 5-10 minutes (in the middle the meet should be rose)
13) roast the bacon until it ist crispy
14) take the pear out of the water and cut it into crevices
15) mix the salad and the dressing
16) the arragement: put some shallots on a dish, on the the shallots put a pice of meet, next to this a crevice of pear and some salad over the salad disperse a little bit of bacon