Meanwhile, place the pears in a small saucepan and top up with red wine. Add the sugar, salt, bay leaf and the juice of one lemon. If necessary, add some water until the pears are covered as much as possible – do not water down too much, otherwise use a little more red wine. Simmer for 20 minutes, then set aside and let stand.
Dry roast the panko crumbs with pumpkin seeds and pistachios in a small pan. Put on a plate and leave to cool for about 10 minutes. Now mix with the spinach leaves in a food processor or blender. Decant and set aside for later.
Pre-heat the oven to 160°C. Turn the leg of venison over with tongs and place the sweet potatoes next to it. Add the mushrooms and herbs. Place in the oven uncovered for another 60 minutes.
After 45 minutes, increase the temperature to 220°C.
For the pumpkin spinach crunch:
g
Roasted pistachios
g
Pumpkin seeds
g
Spinach leaves
g
panko crumbs
For the red wine pears:
Pears
ml
Red wine
tbsp.
Brown sugar
leaves
Bay
Lemon