Venison Medallions with Pear and Pink Pepper

For those who love strawberries:

Peel the pears and cut them into wedges. Boil white wine, 1 pinch of sugar and cinnamon and poach the pear wedges in it.

Season the venison medallions with salt, season with pepper and roast in clarified butter until brown on both sides. Cook in the oven at approx. 130 degrees for another 5-10 min.

Sauté the shallot with 1 pinch of sugar and pink pepper in the roast stock, add port wine and game stock, boil briefly. Add balsamic vinegar and season. Carefully fold in the pear wedges. Serve this mixture with the meat.

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