Side Pannel
Venison with Figs
Ingredients List
- 20 Fresh or dried figs
- 1 c Good quality red burgundy
- Wine
- 1 Rack or loin of venison,
- Fully trimmed
- 2 tb Canola oil
- 1 Whole clove or pinch of
- Ground cloves
- 2 Bay leaves
- 1 c Venison or veal stock (good
- Quality beef stock can be
- Substituted)
- 1 tb Balsamic vinegar
- Freshly ground black pepper
- Salt
- 2 tb Cold, unsalted butter
Directions
Trim stems from figs, halve lengthwise & place in small enamel or
stainless-steel pan with wine & enough water to cover. Bring to a
boil, reduce heat & simmer 20 minutes; remove from heat. Let stand 1
hour. Heat oven to 375 degrees. Heat oil in heavy skillet until it
begins to smoke. Pat venison dry & sear on all sides. Remove to
baking sheet & roast in oven 10 to 15 minutes for med rare. Let meat
stand in a warm place. Reserve 8 fig halves for garnish. In a
processor or blender, puree remaining figs & their soaking liquid;
strain into a small saucepan. Add clove & bay leaves. Simmer until
syrupy & remove spices. Add stock, vinegar, pepper & reserved fig
halves; simmer 3 minutes. Add chilled butter & return to a simmer;
season to taste. Slice roasted meat into 8 pieces, garnish each with
a fig half & pour sauce over meat.
stainless-steel pan with wine & enough water to cover. Bring to a
boil, reduce heat & simmer 20 minutes; remove from heat. Let stand 1
hour. Heat oven to 375 degrees. Heat oil in heavy skillet until it
begins to smoke. Pat venison dry & sear on all sides. Remove to
baking sheet & roast in oven 10 to 15 minutes for med rare. Let meat
stand in a warm place. Reserve 8 fig halves for garnish. In a
processor or blender, puree remaining figs & their soaking liquid;
strain into a small saucepan. Add clove & bay leaves. Simmer until
syrupy & remove spices. Add stock, vinegar, pepper & reserved fig
halves; simmer 3 minutes. Add chilled butter & return to a simmer;
season to taste. Slice roasted meat into 8 pieces, garnish each with
a fig half & pour sauce over meat.
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