360g Piece venison loin
10ml Vegetable oil
6 Baby potatoes
25ml Clarified butter or rendered duck fat
1 Garlic clove, crushed
1 Sprig fresh thyme
15g Whole, unsalted butter
320g Braised red cabbage (see separate recipe)
4 Large black figs
100 ml Port wine jus (see separate recipe)
12 Chive tips
Freshly ground pepper
Wash the potatoes under cold running, water and then cut in half lengthways. Heat the clarified butter in a large cast-iron pan and add the potatoes, garlic and thyme and season with salt and freshly ground pepper. Fry the potatoes for 6 minutes, tossing frequently, then transfer to the oven to cook until tender and golden brown. Add the whole butter and continue to cook for a further 2 minutes, drain the potatoes and remove the garlic and thyme. Check the seasoning and adjust if necessary. Keep warm.
Season the venison with salt and freshly ground pepper. Heat 10ml vegetable oil in a pan over a medium heat and seal the venison until evenly browned. Transfer to the oven and continue to cook for a further 6 – 8 minutes or longer, if the meat is preferred less rare. Remove the venison from the oven and allow to rest for 10 minutes before carving.
Stir the raisins through the red cabbage and reheat over a low heat stirring occasionally, checking the seasoning and adjusting if necessary.
Using a sharp knife cut each of the figs into quarters, brush them with a little of the syrup and warm through in the oven. Reheat the Port wine jus. Trim the ends from the venison and carve it into 16 even slices and lightly season them with salt and freshly ground pepper.
Place a 6cm pastry cutter in the centre of a warm plate and spoon the red cabbage into it, pressing down on it with the back of a spoon so that it holds together once the cutter is removed. Lay 4 slices of venison on top of the red cabbage, overlapping them to form a circle of meat. Remove the pastry cutter. Place 3 pieces of potato around the venison and place a wedge of fig in-between each piece of potato. Place a wedge of fig on top of the venison and drizzle the Port wine jus over and around the venison. Garnish with the chive tips.