Venison, figs, port sauce

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, 2 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 mini rösti.

Follow me on Instagram: peterschoenmaker7