Recipe - Venison With Currants And Chanterelles

20 Fresh or dried figs
1 cup Good quality red burgundy
Wine
1 Rack or loin of venison,
Fully trimmed
2 tablespoon Canola oil
1 Whole clove or pinch of
Ground cloves
2 Bay leaves
1 cup Venison or veal stock (good
Quality beef stock can be
Substituted)
1 tablespoon Balsamic vinegar
Freshly ground black pepper
Salt
2 tablespoon Cold, unsalted butter

Trim stems from figs, halve lengthwise & place in small enamel or
stainlesssteel pan with wine & enough water to cover. Bring to a
boil, reduce heat & simmer 20 minutes; remove from heat. Let stand 1
hour. Heat oven to 375 degrees. Heat oil in heavy skillet until it
begins to smoke. Pat venison dry & sear on all sides. Remove to
baking sheet & roast in oven 10 to 15 minutes for med rare. Let meat
stand in a warm place. Reserve 8 fig halves for garnish. In a
processor or blender, puree remaining figs & their soaking liquid;
strain into a small saucepan. Add clove & bay leaves. Simmer until
syrupy & remove spices. Add stock, vinegar, pepper & reserved fig
halves; simmer 3 minutes. Add chilled butter & return to a simmer;
season to taste. Slice roasted meat into 8 pieces, garnish each with
a fig half & pour sauce over meat.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip