roast haunch of venison with thyme roast pears | Schwartz

Ingredients

• 2-3 kg haunch of venison
• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stick, diced
• 2 garlic cloves
• 10 Juniper Berries
• 10 Cloves Whole
• 3 tsp Thyme
• 2 Bay Leaves
• 500 ml (17 fl oz) red wine
• 8 small pears
• 2 lemons, juice of
• 2 tbsp caster sugar
• 75 ml (3 fl oz) butter, melted
• 1 tbsp Coarse Ground Black Pepper
• 75 ml (3 fl oz) Banyuls or port
• 1 tsp dark chocolate, grated
• Sea Salt to season