Poached Pear with Red Deer Bresaola and Blue Cheese
Stuffed Poached Pear with Venison Gusto Red Deer Bresaola and Blue Cheese by Misu Varga
1 vanilla pod
500ml red wine
1 cinnamon stick
A pear peeled, but kept whole with stalk intact
100g Venison Gusto Red Deer Bresaola
100g blue cheese
50ml heavy cream
tablespoon of raisin
Halve the vanilla pod lengthways, scrape out the black seeds and put into a large saucepan with the wine, sugar, and cinnamon. Cut each piece of pod into three long thin strips, add to pan, and then lower in the pear.
Poach the pear, leave it covered for 20-30 mins, making sure it is covered in the wine. The cooking time will depend very much on the ripeness of your pear – it should be tender all the way through when pierced with a cocktail stick. Let the pear chill in the wine.
Cut off the top of the pear and by using a melon baller create a cavity inside the fruit. Mix the pulp you took out from the pear with the blue cheese, heavy cream and raisin. Fill the pear with the mixture.
Cut slim slices of the Bresaola and decorate your pear with the slices and a few leaves of lettuce.