Originally Posted by
DaveVenison steaks with sherry and figs recipe
4 venison steaks, approx 200g (7oz) each, cut from leg or loin
1 tbsp fresh thyme, chopped
2 shallots, finely chopped
½ tbsp black peppercorns, crushed
2 tbsp olive oil
For the sauce:
10 dried figs (the ready-to-eat type)
150ml (5fl oz) sweet sherry
½ tbsp olive oil
2 shallots, finely chopped
1 tsp fresh thyme, chopped
750ml (1½ pints) well-flavoured chicken stock
½ tsp sherry vinegar
25g (1oz) unsalted butter, cut into small cubes
Trim the steaks of any fat or silvery skin. Keep the trimmings. Put the steaks into a dish and add the thyme, shallots, pepper and olive oil. Turn the steaks over to coat well. Cover the dish with clingfilm and refrigerate for about 12 hours.
Remove the hard tip from the stalk of each fig, then halve each fruit, put into a saucepan with the sherry and bring to the boil. Pull the pan off the heat and leave the figs to plump up in the warm sherry for a couple of hours.
Heat the oil in a saucepan and sauté the shallots and venison trimmings until the shallots are soft and golden. Add the thyme and sherry liquor (reserve the figs) and reduce by half, then add the stock and bring to the boil. Reduce to about 150ml (5fl oz), then add the sherry vinegar a little at a time, tasting as you go – it should be sweet-sour. You may need more or less vinegar than I’ve suggested. Strain, and add the figs.
Brush the marinade off the steaks but don’t wipe away all the oil. Season with salt and pepper. Sear the steaks on both sides in a hot frying-pan, so that they get a really good colour. Turn down the heat and fry for about 2½ minutes on each side. Meanwhile, reheat the sauce and beat in the cold butter. The sauce will become glossy and thicken slightly.
Cut each steak into four slices and serve with mash and spoonfuls of the sauce.
