Rub the venison with the fat, cracked pepper and sea salt.
Preheat a heavy based frying pan until smoking hot then place
the steaks into the pan and cook over a high heat for 2 minutes
each side. Finish by adding a knob of butter and basting over the
Leave to rest in a warm place for a few minutes before carving
across the grain into thin slices.
Whilst the steaks are resting tip away excess fat from the pan,
add the red wine syrup and boil a little, then pass through a
strainer and reserve.
Slice the warm pears lengthways into segments and arrange
between two plates, portion the venison between the plates and top
with fresh watercress salad tossed in classic vinaigrette then
drizzle with a little red wine syrup.