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Special Occasions Recipes -
Venison with Port and Fresh Figs
Recipe
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Special Occasions
Recipes
-
Venison with Port
and Fresh Figs Recipe
Ingredients
Serves
2
-
2
slices of venison fillet or chump steaks,
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approximately 150 g/5 oz each
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75 ml/3 fl oz port
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25 ml/1 fl oz red wine vinegar
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1 teaspoon olive oil
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40 g/1 1/2 oz shallots, finely sliced
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1 teaspoon whole meal
flour
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50 ml/2 fl oz Beef Stock
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2 ripe figs
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1/2 teaspoon mild mustard
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salt and pepper
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freshly cooked pasta, to serve
Method:
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Trim
any fat from the steaks. Place them in a shallow
dish. Add the port and vinegar. Cover and
refrigerate overnight.
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Heat the oil in a large, flameproof casserole and
sauté the shallots until they have softened. Lift
the meat out of the marinade, reserving the liquid.
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Add the steaks to the casserole and
sauté them for
about 2 minutes to seal each side. Remove the
steaks. Add the flour to the casserole and cook for 1 minute.
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Stir
in the stock and the marinade. Bring to the boil,
stirring. Scoop the flesh from one of the figs and
add to the casserole with the mustard, salt and
pepper.
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Return the steaks to the casserole. Lower
the heat, cover and simmer gently for 45 minutes,
stirring occasionally, until tender.
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Garnish with
the remaining fig, sliced. Serve with pasta.
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