18 November 2019

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.






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