Complimentary Recipe – Venison Steak with Lingonberry Piquant Suace 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Wild Boar and Pear Saute with Lemon Vodka Sauce
2 tsp.	Olive oil, divided
4 (2 oz)	center cut loin medallions
1/2 tsp.	Salt
1/2 tsp.	Cracked black pepper, divided
2 peeled	Anjou Pear, cored and halved
1/4 cup	Vodka
2 tsp.	Grated lemon rind
1 Tbs.	Fresh lemon Juice
1 Tbs.	Chopped fresh chives
Heat 1 tsp. Olive oil in a 10 inch skillet over medium heat. Sprinkle the medallions with pepper and salt. Add medallions to the skillet; saute 3 minutes on each side or until the boar is done. Remove the boar from the pan and keep warm. Heat 1 tsp. Oil in a pan over medium heat. Place pear in pan, cut sides down, saute on both sides until done about 2 minutes. Remove pear from pan and keep warm. Stir in the vodka, scraping the pan to loosen the little brown bits. Stir in remaining pepper, salt, rind, juice, and chives and cook for 1 minute.
	Yields 2 servings.

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