Venison Salad with fig Purée
4 venison fillets, or 240g saddle of venison
salt and freshly ground black pepper
70g unsalted butter
1 shallot, finely chopped
120g mixed wild mushrooms
vegetable oil vinaigrette
chopped fresh parsley
60g mixed salad leaves
300g whole ripe black figs
20g unsalted butter
a pinch of Chinese five-spice
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
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.
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.
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.
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.