Remove any skin from the meat. Beat the oil with 1 tablespoon of the lemon juice and the ground cloves, rub the mixture into the cutlets and leave them to stand at room temperature for 30 minutes.

Peel the pears, cut them into wedges and braise for 15 minutes in a mixture of the remaining lemon juice, the honey, 4 tablespoons of the wine and the cinnamon.

Remove the pears from the pan and keep them hot; reserve the cooking liquid.

Flatten the cutlets slightly with the ball of your hand. Melt the butter in a frying pan and fry the cutlets for 4 minutes each side over a moderate heat. When cooked, season the cutlets with salt, remove them from the pan and keep hot.

Dilute the juices in the pan with the remaining wine, the stock and cooking liquid from the pears and bring to the boil. Season liberally with pepper. Return the venison to the pan and simmer in the sauce for 5 minutes, without allowing the sauce to boil. Serve with the pears.

Serve with: Potato Croquettes, and cranberries.