Special Occasions Recipes - Venison with Port and Fresh Figs Recipe

Ingredients

Serves 2

• 2 slices of venison fillet or chump steaks,

• approximately 150 g/5 oz each

• 75 ml/3 fl oz port

• 25 ml/1 fl oz red wine vinegar

• 1 teaspoon olive oil

• 40 g/1 1/2 oz shallots, finely sliced

• 1 teaspoon whole meal flour

• 50 ml/2 fl oz Beef Stock

• 2 ripe figs

• 1/2 teaspoon mild mustard

• salt and pepper

• freshly cooked pasta, to serve

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Method:

1. Trim any fat from the steaks. Place them in a shallow dish. Add the port and vinegar. Cover and refrigerate overnight.

2. 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.

3. 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.

4. 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.

5. Return the steaks to the casserole. Lower the heat, cover and simmer gently for 45 minutes, stirring occasionally, until tender.

6. Garnish with the remaining fig, sliced. Serve with pasta.