Venison medallions with poires au lard

Name: Venison medallions with poires au lard
Prep time: 3 h
Total time: 3 h
Yield: Makes 4 servings
Ingredients: 8 venison medallions (about 1½ pounds); 3 tablespoons neutral oil, such as canola or grapeseed; 3 tablespoons neutral oil, such as canola or grapeseed; 3 tablespoons neutral oil, such as canola or grapeseed; Chopped parsley for garnish; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 ounces good bacon, cut into strips 1 inch long and ¼ inch thick; 1 large onion, peeled and sliced; 8 dried pear halves, preferably unsulphured; 6 sprigs thyme; 2 cups any good chicken stock; 1 small chile, stemmed and minced; 2 bay leaves

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
3 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These delicious pears, which could become a winter staple in your house, are a wonderful accompaniment to any hearty meat dish. You can prepare them in advance and reheat them if you like.

Ingredients

8 dried pear halves, preferably unsulphured
3 ounces good bacon, cut into strips 1 inch long and ¼ inch thick
1

Side dish
Winter
Gluten-free

Method

Soak the pears overnight (or for at least 2 hours) in water to cover; drain.
Preheat the oven to 350°F. Put the bacon in a medium ovenproof skillet and turn the heat to medium-high. Cook, stirring occasionally, until crisp, then remove with a slotted s