| 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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”