• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Venison with Figs

  • Recipe Submitted by on

Category: Meat

 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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?