8 dried pear halves, preferably
unsulphured
3 ounces good bacon, cut into strips 1 inch long and 1/4 inch thick
1 big onion, sliced
1 small chile, minced
2 bay leaves
6 sprigs of thyme
8 venison medallions, about 24 ounces
Salt and freshly ground black pepper
3 tablespoons grape seed oil
Chopped fresh parsley leaves for garnish
Soak the pears overnight (or for at least 2
hours) in water to cover.
Preheat the oven to 350 degrees. Put the bacon in a medium skillet and turn the heat to medium-high. Cook until crisp, stirring occasionally, then remove the bacon with a slotted spoon and set aside. Add the onion. Cook until the onion softens, then transfer to a shallow baking dish; top with
the chile, bay leaves, thyme, and drained pears.
Add the stock to the skillet, turn the heat to high and cook, stirring occasionally, until the stock is reduced by about half; pour it over the onion mixture. Cover with foil and bake for 40 minutes, undisturbed. Just before the medallions are done, sprinkle the bacon over the top and run
under the broiler to brown lightly.
Put the oil in a large skillet and turn the heat to high. One or 2 minutes later, add the venison and turn the heat to high. Cook until nicely browned, about 2 minutes; turn, then lower the heat to medium, and continue to cook, turning once or twice, until medium-rare, about 6 minutes total.
To serve, put two pair halves on a plate along with two medallions; spoon some of the pear juice and onions over all, and garnish with parsley.
