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