Deer Medallions

Cut the venison into medallions of approximately 2.12 oz (60 g) each. Lightly tap each piece to even out the thickness, which will help it cook more evenly. Work it without over-thinning it: the medallion should retain a meaty texture and remain pink inside after browning.

Lard the medallions with the appropriate needle, inserting the lardo in the pulp to keep the meat softer during cooking. Season with salt and pepper each side, then lightly flour it. Remove the excess flour: only a thin layer should remain, enough to help browning and contribute to the consistency of thepan sauce.

Pour the extra virgin olive oil into a skillet Make sure the pan is large and heat it thoroughly. Wait until it's hot before adding the meat: the heat should be enough to make the medallions sizzle immediately, but not so much that the oil smokes. skillet very hot promotes uniform and rapid browning.

Place the medallions in the skillet Brown them on all sides, turning them carefully. Finish cooking when the surface is golden brown and the inside is still pink. Avoid overcooking. on the heat: venison, which is very lean, risks drying out if cooked beyond the indicated point.

Remove the medallions from the skillet and set them aside. Degrease the pan juices, then pour the brandy into the same skilletLet it heat until the liquid returns to a boil and the bottom melts, collecting the remaining juices. The result should be a fragrant bottom free of excess fat.

Join half bouillon cube at the bottom of the brandy and bring to the boil again. Add the knobs of butter and mix carefully until incorporated.pan sauce It is ready when it appears smooth, shiny and slightly thicker, with no separate traces of butter or liquid.

Place the medallions on a previously preheated serving dish. Pour thepan sauce still hot, spreading it over the meat without completely covering the browning. Serve with porcini mushrooms and half pears in syrup stuffed with jam of cranberries, as an accompaniment indicated to complete the dish.