Venison Salad with fig Purée

Michael Caines

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Ingredients

4 venison fillets, or 240g saddle of venison

salt and freshly ground black pepper

70g unsalted butter

vegetable oil

1 shallot, finely chopped

120g mixed wild mushrooms

vegetable oil vinaigrette

chopped fresh parsley

60g mixed salad leaves

Fig purée:

300g whole ripe black figs

20g unsalted butter

a pinch of Chinese five-spice

30ml port

Vinaigrette:

200ml vegetable or groundnut oil

70ml champagne vinegar or white wine vinegar

½ teaspoon salt

¼ teaspoon ground white pepper

1 clove of garlic, peeled and lightly crushed

1 sprig of fresh thyme

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Method

VEGETABLE OR GROUDNUT OIL VINAIGRETTE:

Put all the ingredients into a bowl and mix together well. Pour into a glass or plastic bottle, or an old jam jar with a lid. Leave for 12 hours. 

Shake well before using.

Fig purée:

Cut the figs in half and scoop out the flesh. Heat the butter until it foams, then add the five-spice and cook for 2 minutes. Add the fig flesh and port, and cook for 10–15 minutes. Transfer to a blender, blend until smooth, then pass through a sieve. Finish with butter and then season. Place in a plastic bottle or container and keep warm.

venison:

Season the venison. Heat 20g of butter with a little oil in a heavy-based pan. Then add the venison and cook, colouring it on all sides. Once cooked (about 10 minutes), remove from the pan and leave to rest for 15 minutes.

Finish:

Melt 20g of butter in the pan, add the shallots and cook for about 1 minute. Add the mushrooms, then place a lid on top and leave to cook for 2 minutes. Add the fig purée. Whisk in the remaining butter, add some vinaigrette, and finish with salt, pepper and chopped parsley.