05-31-2005, 04:12 AM
VENISON WITH FIGS
20 fresh or dried figs
1 cup good quality red burgundy wine
1 rack or loin of venison, fully trimmed
2 tablespoons canola oil
1 whole clove or pinch of ground cloves
2 bay leaves
1 cup venison or veal stock
1 tablespoon balsamic vinegar
Freshly ground black pepper
Salt
2 tablespoons cold, unsalted butter
Trim stems from figs, halve lengthwise and place in small enamel
or stainless-steel pan with wine and enough water to cover. Bring
to a boil, reduce heat and 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 and sear on all sides. Remove to baking
sheet and roast in oven 10 to 15 minutes for medium rare. Let meat
stand in a warm place.
Reserve 8 fig halves for garnish. In a processor or blender, puree
remaining figs and their soaking liquid; strain into a small
saucepan. Add clove and bay leaves. Simmer until syrupy and remove
spices. Add stock, vinegar, pepper and reserved fig halves; simmer
3 minutes. Add chilled butter and return to a simmer; season to
taste.
Slice roasted meat into 8 pieces, garnish each with a fig half and
pour sauce over meat. Serves 4.
20 fresh or dried figs
1 cup good quality red burgundy wine
1 rack or loin of venison, fully trimmed
2 tablespoons canola oil
1 whole clove or pinch of ground cloves
2 bay leaves
1 cup venison or veal stock
1 tablespoon balsamic vinegar
Freshly ground black pepper
Salt
2 tablespoons cold, unsalted butter
Trim stems from figs, halve lengthwise and place in small enamel
or stainless-steel pan with wine and enough water to cover. Bring
to a boil, reduce heat and 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 and sear on all sides. Remove to baking
sheet and roast in oven 10 to 15 minutes for medium rare. Let meat
stand in a warm place.
Reserve 8 fig halves for garnish. In a processor or blender, puree
remaining figs and their soaking liquid; strain into a small
saucepan. Add clove and bay leaves. Simmer until syrupy and remove
spices. Add stock, vinegar, pepper and reserved fig halves; simmer
3 minutes. Add chilled butter and return to a simmer; season to
taste.
Slice roasted meat into 8 pieces, garnish each with a fig half and
pour sauce over meat. Serves 4.