| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Meats | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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