Deer bresaola Wild boar salami

Poached Pear with Red Deer Bresaola and Blue Cheese

Stuffed Poached Pear with Venison Gusto Red Deer Bresaola and Blue Cheese by Misu Varga

Poached Pear with Red Deer Bresaola and Blue Cheese


  • 1 vanilla pod
  • 500ml red wine
  • 75g sugar
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Cut slim slices of the Bresaola and decorate your pear with the slices and a few leaves of lettuce.