Hirschmedaillons mit Preiselbeer-Portwein-Reduktion, Maronen-Spätzle und Gewürzbirne

Begin by preparing the Preiselbeer-Portwein-Reduktion. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze the pan with red wine and Port wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half. Add the beef stock, fresh thyme sprigs, and bay leaf. Continue to simmer gently for 15-20 minutes, or until the sauce has reduced by about one-third and is slightly thickened.

Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Return the strained sauce to low heat. Whisk in the lingonberry jam until fully incorporated. Gradually whisk in the cold, cubed butter, one cube at a time, allowing each to melt completely before adding the next. This will emulsify and enrich the sauce. Keep warm over very low heat; do not boil.

For the Maronen-Spätzle, combine the chestnut flour, all-purpose flour, salt, and nutmeg in a large bowl. In a separate bowl, whisk the eggs and milk until well combined. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until a smooth, thick, and slightly sticky dough forms. Let the dough rest for 10 minutes.

Bring a large pot of salted water to a rolling boil. Using a Spätzle maker, colander with large holes, or the back of a knife against a cutting board, press or scrape the dough directly into the boiling water. Cook for 2-3 minutes, or until the Spätzle float to the surface. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking. Drain well.

Prepare the Gewürzbirne. Peel, halve, and core the pears. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the pear halves, honey, cinnamon stick, and star anise. Pour in the water or white wine. Gently simmer, turning occasionally, for 8-10 minutes, or until the pears are tender and beautifully glazed. Remove the cinnamon stick and star anise.

For the Hirschmedaillons, pat the venison loin dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the olive oil and remaining 1 tablespoon of butter in a heavy-bottomed skillet over medium-high heat until the butter is foamy and just beginning to brown.

Carefully place the venison medallions in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or to your preferred doneness. Remove the venison from the skillet and let it rest on a cutting board, tented loosely with foil, for at least 5 minutes. This allows the juices to redistribute.

While the venison rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add the drained Maronen-Spätzle and sauté for 3-5 minutes until lightly golden and heated through.

To plate, slice the rested venison medallions into thick pieces. Arrange the chestnut Spätzle on warm plates. Place the venison slices alongside, and a glazed pear half next to them. Spoon a generous amount of the Preiselbeer-Portwein-Reduktion over and around the venison. Garnish with a fresh thyme sprig, if desired. Serve immediately.