Venison steaks with red wine and figs

Ingredients

• 6 figs
• 1 bay leaf
• 5 juniper berries
• 1 tsp dried rosemary
• Salt
• pepper (ground)
• 4 venison steaks (about 150 g each)
• 2 tbsp Rapeseed oil
• 1 tsp red wine vinegar
• 100 ml dry high-quality red wine
• 80 g fig jam

Instructions

1. 1.

   Wash and halve the figs. Preheat the oven to 80°C fan. Grind bay leaf, juniper berries, and rosemary in a mortar into a game spice mix. Rub the steaks all over with the spice mix and season with salt and pepper.

2. 2.

   Heat rapeseed oil in a skillet and sear the steaks on all sides briefly. Transfer to the preheated oven and cook for about 15 minutes.

3. 3.

   Meanwhile, brown the fig halves in the same skillet. Deglaze with vinegar and red wine, stir in the fig jam, and season with salt and pepper. Reduce for 2–3 minutes over medium heat.

4. 4.

   Slice the venison steaks into strips and arrange on plates. Spoon figs and sauce over them. Serve with potato‑celery purée.