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52 Venison medallions with chanterelles Serves 4 | Preparation time: 100–120 minutes Ingredients For the venison medallions: 8 venison medallions (80 g each), ready to cook Salt Pepper 8 slices of streaky bacon For the chanterelles: 20 g butter 1 onion | diced 600 g chanterelles | washed 50 g cream 50 ml dry white wine Salt Pepper Sugar 4 pear halves | cooked 40 g cranberry jelly For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Season the venison medallions with salt and pepper. Wrap the venison medallions in bacon and rest at room temperature. Place the bacon-wrapped venison medallions on the plate in the drawer and cook. Heat the butter in a pan and fry the onion and chanterelles in small portions. Add the cream and white wine and season with salt, pepper and sugar. Fill the pear halves with cranberry jelly. Remove the bacon-wrapped venison medallions from the drawer. Heat the clarified butter in a pan and sear the bacon-wrapped venison medallions on a high heat for approx. 2 minutes on each side. Make sure the bacon gets nice and crispy. Warming drawer settings  Core temperature: 60 °C Duration: 95–110 minutes