Variety Meats: Venison Figs by Recipe Cottage

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	Venison Figs

		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.