Venison, figs, port sauce Recipe

Start (a day in advance) with the sauce by sweating a sliced shallot. Add 200 ml red port, 100 ml red wine, 200 ml brown game stock and 2 tbsp red wine vinegar.

Then add 2 cloves, 2 laurier leaves, 4 junipers and some sprigs of thyme.

Simmer till reduced till 1/3. Sieve and reserve.

Next day add a tbsp fig jam to the the sauce, warm it with the figs in it.

Panfry the venison steaks, 3 mins on each side. Let the meat rest and keep warm in alu foil for 6 mins.

In the meantime whisk small cubes of cold butter in the sauce, till velvety.

Serve with wintergreens and mash.

from simple food, looking good
Venison, figs, port sauce Recipe

from Sweet Cake

Venison, figs, port sauce Recipe https://sweetteabiscuits.blogspot.com/2019/11/venison-figs-port-sauce-recipe.html