45 min, elaborately boil red wine with sugar, cinnamon and juice of one lemon. Peel the pears, cut out the core, cut them in half, and do 2 to 5 min. each according to firmness. Later remove the pot from the stove and let it stand for 20 minutes.
Soak the pearl barley in warm water for 15 minutes and cook in salted water until al dente.
Dice half of the peppers, cut the other half into wedges and set aside.
Sauté diced onion, bell bell pepper and a little bit of green onion in oil. Add the cooked pearl barley, chopped rosemary, marjoram and garlic crushed with salt and toss briefly.
Extinguish with white wine, season with salt and pepper. Simmer, stirring again and again. Add half of the whipped cream and two thirds of the grated cheese, fold in well and briefly stir.
Cut 8 medallions from the parried saddle of venison with butterfly cut, open and lightly plate in foil. Season with salt and pepper, cover with slices of mountain cheese and fill with half of the cranberries. Fold and secure with wooden sticks.
Brown meat in a frying pan (with heatproof handle) in a tiny bit of oil on both sides. Add rosemary, sliced peppers and chopped spring onions. Season with salt and pepper, add a little stock from the pears. Cook in the oven at 180 to 200 degrees for about 10 minutes.
Remove the meat, rosemary and vegetables from the frying pan and add to the sauce.
Preparation Tip:
Gerstrisotto served with salad is a tasty main course, but is also suitable as an accompaniment to roasts.
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