Roasted Leg of Venison with Fresh Figs

(*) Matignon

Vegetables and spice ingredients cut into small cubes or flakes: the shorter the cooking time, the smaller the cut. For game you can take: Onions, celery, carrots, garlic, ham trimmings, bacon trimmings and thyme. Add garlic only after browning.

(**) Game demi-glace: ‘Glace’ – that is, extracts – is obtained by boiling down a stock until it has a syrupy consistency. The base is a stock without salt. If not available: use a brown game sauce.

Rinse figs, cut in half and stew in port until soft.

Season the leg of venison with salt and pepper. Brown in hot oil in the stove at about 220 degrees.

Roast at 180 to 200 °C, basting frequently. Remove 10 °C before reaching desired core temperature and set aside.

Drain off fat, place matignon in the roasting dish form and sauté. Extinguish with red wine (1), add game demi-glace, cook a little and strain.

Caramelize sugar in a sautoir. Extinguish with red wine (2) and port and boil to 1/3.

Add game sauce and cook to desired thickness.

Cut the leg of venison, brush with butter and arrange with the figs.

Serve sauce separately.

Our tip: Use high quality red wine for a particularly fine taste!

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