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Venison Salad with Fig Purée and Wild Mushrooms
Flavorful venison served with a light salad, rich fig purée, and a savory wild mushroom sauce.
Meat
Gourmet
Mushrooms
Venison
Salad
Fig
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
20.6
g
per serving
82.5 g total
Fat
61.5
g
per serving
245.8 g total
Protein
19.6
g
per serving
78.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
70
ml
White Wine Vinegar
For vinaigrette
Dairy
20
g
Butter
For fig purée
60
g
Butter
Unsalted, divided for meat and ragoût
Fruits
300
g
Figs
Ripe black or green, whole
Liquids
30
ml
Port
80
ml
Chicken Stock
Meat
240
g
Venison
Saddle or fillets
NutsSeeds
1
pinch
White Pepper
Ground, for vinaigrette
1
pinch
Salt
For vinaigrette
1
clove
Garlic
Lightly crushed
1
sprig
Thyme
Fresh
1
pinch
Chinese Five-Spice
For fig purée
1
tbsp
Parsley
Fresh, chopped
1
pinch
Chinese Five-Spice
For ragoût
OilsFats
200
ml
Groundnut Oil
For vinaigrette
1
tbsp
Vegetable Oil
Vegetables
1
piece
Shallot
Finely chopped
125
g
Wild Mushrooms
Mixed
60
g
Salad Leaves
Mixed
Method
1
Mix all vinaigrette ingredients together in a bowl.
2
Halve figs and remove the pulp, excluding any white flesh.
3
Heat 20g butter and cook five-spice for 2 minutes before adding fig pulp and port.
4
Simmer fig mixture for 10 to 15 minutes.
5
Blend mixture until smooth, sieve, and whisk in a little more butter and seasoning.
6
Season venison and sear in a pan with oil and 25g butter for about 10 minutes.
7
Remove meat from the pan and let rest for 15 minutes.
8
Sauté shallots and mushrooms in the meat pan with a knob of butter for 1 minute.
9
Add 80ml chicken stock, cook for 2 minutes, then whisk in remaining 25g butter.
10
Season ragoût with vinaigrette, salt, pepper, parsley, and a pinch of five-spice.
11
Slice venison and layer with fig purée and mushrooms on plates.
12
Dress salad leaves with vinaigrette and serve over the meat.