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Serves 4.
Ingredients
4 spring onions
500 gr. loin of venison
1 bunch of thyme
1 bunch rosemary
1 lt. red wine
12 fresh Figs
1 tray of assorted berries
2 tablespoons sugar
Method
1.Julienne the spring onions and saute with a splash of olive oil.
2.When the onions turn golden brown, add two tablespoons of sugar, stir well and add the red wine. Allow to reduce for about 40 minutes over medium heat until you have a shiny, thick and slightly caramelized red wine sauce.
3.Cut the venison fillet into 4 pieces, season and with a drizzle of olive oil. The frying pan should be hot so as to crisp the outside of the meat but keep it pink and tender on the inside.
4.Serve the venison with Figs cut into quarters, some berries and top and with the red wine sauce.
