Seared Medallion of Venison with Peppered Pineapples and Shiraz Sauce - Deliciously Yorkshire

Ingredients

• * 800g loin of venison
• * crushed black pepper and salt
• * 1 tablespoon Dijon mustard
• * 8 slices of pancetta or other quality bacon
• * 1/2 onion, diced
• * 1 carrot, diced
• * 1 stick of celery, diced
• * 1 leek, white part only, diced
• * 1 teaspoon crushed garlic
• * 2 tablespoons fresh herbs (rosemary and thyme)
• * 1 bay leaf, crushed
• * 1/2 cup red wine
• * 4 tablespoons olive oil
• * 1 onion, chopped
• * 1 tablespoon butter
• * 1 tablespoon brown sugar
• * 1 cup game or beef stock
• * 1/2 cup Shiraz
• * berries, fresh or in liqueur, syrup or jam, to taste
• * 4 slices pineapple, cored
• * crushed black pepper
• * oil for frying