Venison ragout with cranberry pears

Step 1 of 7:

 

For the ragout: Soak the dried porcini mushrooms in warm water for about 20 min. Pat the meat dry, trim it, and cut it into cubes about 3 cm in size. Peel the onions and carrot and dice them roughly.

Step 2 of 7:

 

Heat the oil in a Pressure Cooker. Briefly sauté the juniper berries with the peppercorns, cloves, and allspice until the spices begin to release their aroma. Increase the heat and sear and brown the meat in batches on all sides, then remove it again. Add the onions and carrots to the pot one after the other and roast them together in the remaining fat. Stir in the tomato paste and cook for about 1 more min. Dust everything with flour, deglaze with half of the red wine, and let it reduce completely again. Pour in the remaining red wine and reduce once more by half.

Step 3 of 7:

 

Roughly chop the soaked porcini mushrooms if needed and add them. Pour in the game stock, return the meat to the pot, and add the bay leaf. Close the Pressure Cooker with the Lid and set the cooking crown to level 3. Heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. When the green ring becomes visible (Cooking Indicator: 2nd ring), the cooking time of 20–25 min. begins.

Step 4 of 7:

 

For the pears: Meanwhile, peel the pears, halve them, and scoop out the cores with a melon baller. Drizzle the halves with lemon juice and place them cut side up in the unperforated insert, then add the white wine and sugar. Remove the Pressure Cooker from the heat source, release the steam, and open it. Place the insert on the tripod over the venison ragout, close the pot again, and cook everything at level 1 for another 6–8 min.

Step 5 of 7:

 

To finish: Clean the mushrooms and, depending on their size, halve them or cut them into pieces. Peel the shallot and dice it finely. Melt 1 tsp. butter in a Frying Pan and sweat the shallot in it until translucent. Add the mushrooms and fry until the liquid they release has evaporated. Let the remaining butter foam up in the Frying Pan, fry everything for another 3–4 min., and brown lightly. Season the mushrooms with salt and pepper to taste.

Step 6 of 7:

 

Remove the Pressure Cooker from the heat source, release the steam, and open it. Remove the meat and set aside. Pass the sauce through a sieve. Stir in the juniper schnapps and let everything simmer down a little more. Or mix the starch smoothly with 2–3 tsp. cold water, pour it in, and let everything simmer for another 1–2 min. Then return the meat to the sauce.

Step 7 of 7:

 

Mix half of the fried mushrooms into the ragout. Season the venison ragout to taste and serve on prewarmed plates with the remaining mushrooms. Fill each pear half with 1 tbsp. lingonberries and arrange alongside. Sprinkle everything with a little chopped parsley and serve the ragout. Scraped spaetzle or bread dumplings are delicious on the side.