Steak of venison chuck and poached pear

Name: Steak of venison chuck and poached pear
Ingredients: 1 units.items Orange (juice and zest); Dry champagne or sparkling wine; 4 units.items Ripe whole pears; 3 Orange liqueur; 1 units.items Sprig of rosemary; 0.5 Salt; Unsalted butter (room temperature); 3 units.items Egg yolks; 0.5 Salt; 1 units.items Lemon (juice and zest); 1 Hot water; Venison chuck steaks; Sunflower oil; Pepper and salt; 2 centimeter ginger; 2 units.items Shallots

Venison chuck steak with poached pear, lemon hollandaise sauce, and caramelized ginger and onion.

In New Zealand, sukade is called blade. It is ideal for braising but can also be used as a steak. With venison sukade, you do not need to remove the central tendon.

Ingredients

1units.itemsOrange (juice and zest)

Dry champagne or sparkling wine

4units.itemsRipe whole pears

3Orange liqueur

1units.itemsSprig of rosemary

0.5Salt

Unsalted butter (room temperature)

3units.itemsEgg yolks

0.5Salt

1units.itemsLemon (juice and zest)

1Hot water

Venison chuck steaks

Sunflower oil

Pepper and salt

2centimeter ginger

2units.itemsShallots

Preparation

Peel the pears. Place the pears in a pan and add the rest of the ingredients, using just enough champagne to submerge the pears.
Bring the pan to a boil over medium heat and then lower the heat to let the liquid simmer. Depending on the ripeness of the pears, this takes about 20 minutes. The pears should be soft (test with a sharp skewer for resistance). When the pears are done, carefully remove them from the pan and set aside.
When the pears have cooled, cut them around the core and then into slices. Arrange them on the plate.

Melt butter in a small pan over high heat. While waiting for the butter to melt, place egg yolks, lemon juice and zest, hot water, and salt in a blender. Blend for 1 minute.
Scoop the foam off the melted butter and discard. With the blender running, slowly pour the melted butter through the hole in the lid. Blend until the mixture thickens, about 3 minutes.
Serve immediately, or pour into an ovenproof bowl and keep warm in an oven at 55°C for up to 15 minutes. Whisk just before serving.

Brush the steaks well with sunflower oil.
Sear the steaks on all sides in a hot pan.
Just before the steaks are browned on all sides, sprinkle with salt and pepper and briefly fry again to activate the pepper.
Place the steaks in an oven at 130°C for 8-10 minutes and let them rest before slicing.

In the same pan where the steak was cooked, slowly fry the ginger until it starts to brown. Add the shallots and continue to cook until the shallots are soft.
To serve, place the pear slices on the plate, add thin slices of the venison chuck, and garnish with ginger and shallots. Finish with the hollandaise sauce.