Venison medallions in port wine and mascarpone sauce

Ingredients for 2 servings:

• 4 deer medallions (approx. 75 g each)
• 1 tbsp clarified butter
• 2 bulb(s)
• 200 ml Game stock
• 50 g brown sugar
• 1 shallot(s)
• 250 ml port wine
• 1 tbsp balsamic vinegar
• 100 g mascarpone
• n. B. Salt
• n. B. Pepper, from the mill
• 2 tsp cranberries
• some crème fraîche
• some parsley, flat (chopped)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with pear and cranberries

Preparation: Peel and halve the pears, remove the core and stem. Finely dice one pear and shallots. Preparation: Heat the stock with sugar while stirring. Cook two pear halves in it until soft al dente. Remove the pears and set aside. Add the diced pear and shallot to the stock and bring to a boil. Deglaze with wine and vinegar. Reduce or reduce everything over high heat until about half the amount. Puree the stock through a sieve. Add the mascarpone to the sauce and heat on the stovetop while stirring (do not boil!). Season with salt and pepper. Add the pear halves, outside-side down, to the sauce and keep warm. Heat the lard in a pan. Season the medallions with pepper and fry for about 4 minutes on each side (the cooking time depends on the thickness of the meat). The meat should still be nice and pink on the inside (internal temperature about 65°C). Place the medallions on preheated plates. Garnish with crème fraîche and parsley. Fill the pear halves with cranberries and arrange on plates. Add the sauce or serve separately. Serve with spaetzle tossed in butter.