🍽️ Tender Venison Steaks in Fiery Fig and Red Wine Sauce

Name: Tender Venison Steaks in Fiery Fig and Red Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 6 Figs; 1 Bay leaf; 5 Juniper berries; 1 tsp dried Rosemary; Salt; Pepper (from the mill); 4 Venison steaks (approx. 150 g each); 2 tbsp Rapeseed oil; 1 tsp Red wine vinegar; 100 ml dry Red wine (high quality); 80 g Fig jelly

485 kcal · 30 min · 4 servings

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Ingredients

6 Figs
1 Bay leaf
5 Juniper berries
1 tsp dried Rosemary
Salt
Pepper (from the mill)
4 Venison steaks (approx. 150 g each)
2 tbsp Rapeseed oil
1 tsp Red wine vinegar
100 ml dry Red wine (high quality)
80 g Fig jelly

Instructions

1. Wash the figs thoroughly and cut them in half lengthwise.
2. Preheat the oven to 80 degrees Celsius fan-forced.
3. Crush bay leaves, juniper berries, and rosemary sprigs in a mortar to create a coarse spice mix.
4. Rub the venison steaks all over with this spice mixture.
5. Finally, season the steaks with salt and black pepper.
6. Heat rapeseed oil in a large frying pan.
7. Sear the steaks briefly on all sides until they have a nice color.
8. Place the seared steaks in the preheated oven and let them cook for about 15 minutes.
9. Fry the prepared fig halves in the same pan used for the steaks.
10. Deglaze the pan with vinegar and red wine.
11. Stir the fig jelly into the liquid until it has dissolved.
12. Season the sauce to taste with salt and pepper.
13. Let the sauce simmer at medium heat for about 2 to 3 minutes until it thickens slightly.
14. Slice the cooked venison steaks into thin pieces.
15. Place the meat slices on the plates.
16. Distribute the fried figs and the hot sauce over the meat.
17. Serve the dish with a potato and celery puree.

Nutrition per serving

kcal: 485
Protein: 39 g · Fett/Fat: 22 g · Carbs: 18 g