Try this easy, restaurant-style dish. The sweet figs and wine make a gorgeous sauce and the golden potato rosti adds texture and crunch.
- 2 tbsp rice bran oil, for frying
- 400g venison medallions (you could use beef or lamb)
- Fresh sage leaves
- 1 cup red wine
- 1 cup quality beef stock
- 2 tbsp redcurrant jelly
- ½ tsp wholegrain mustard
- 4-6 fresh or dried figs
- Cracked pepper
- 30g butter
- ½ cup finely sliced leek
- 2 medium peeled potatoes, grated
- 1 egg, beaten
- ¼-½ cup flour
- Sea salt & cracked pepper
1 Preheat the oven to 180°C. Heat the oil in a medium to large frying pan. Add the venison medallions and sear both sides 1-2 minutes until browned. Transfer to a shallow roasting dish and cook in the oven for a further 5-8 minutes, then remove and allow to rest for 10 minutes.
2 Meanwhile add the red wine, stock, jelly and mustard to the frying pan and simmer for 5 minutes until reduced by half, then add figs and cook 4-5 minutes more, until softened and fig seeds are released. Season and keep warm.
3 For the rosti, saute the leek in the butter for 4-5 minutes, until soft. In a bowl, combine the grated potato, leek, egg and enough flour to make it into a spoonable mixture. Season well.
4 Heat about ¼ cup rice bran oil in a nonstick pan and add spoonfuls of the potato mixture. Flatten them down with the back of a spoon. Fry 2-3 minutes on each side until golden. Drain on a few paper towels and keep warm.
5 Cut rested venison into thick slices and serve on warm rosti with fig and red wine sauce.