Peel and core the pears and cut into wedges. Caramelize with 1 tbsp. sugar in 1 tsp. butter all around until golden.
Season the venison medallions with salt, season with pepper and sprinkle with thyme leaves. Sear in clarified butter on both sides at not too high temperature. Remove and cook in a heated oven at 100 degrees.
In the meantime, sauté the shallot in the frying pan with 1 pinch of sugar. Extinguish with stock and wine and cook at high temperature. Season strongly with balsamic vinegar, salt and freshly ground pepper and mix in the ice-cold butter.
Serve the venison medallions together with the pears and the sauce.
Serve with potato gratin.
Our tip: Use your favorite red wine for cooking!
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