Venison Saddle with Rowan Berries and Chestnut Pear

Tie the medallions into shape with kitchen twine. Salt, pepper, sear in olive oil and keep warm in the preheated oven at 80 °C. For the sauce, reduce Madeira and brandy by half, add jus and reduce to 200 ml. Add mugwort and add salt if necessary. Stir in chocolate and cold butter and thicken sauce with it. Keep warm. Peel the pears, cut them in half and core them with a Parisienne cookie cutter. Cut two nice center pieces from each pear lengthwise and fry them with sugar in butter until golden brown. Sprinkle with lemon juice, add roasted chestnuts and toss well. Warm the rowan berries with a little syrup and marc brandy. Fry the medallions again briefly in butter and place on preheated plates. Add the pear and place the chestnuts on top. Cover with sauce and sprinkle rowan berries on top. Decorate with mugwort.

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