Glencoe venison with autumn greens caramelised figs and chestnuts

Made at Le Caprice | Serves 4

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4 x 150g venison loin steaks
100g hispi cabbage, shredded
100g kale, shredded
50g unsalted butter
Sunflower oil for cooking
6 ripe figs
1 heaped tbsp soft brown sugar
150g chestnuts, roasted & peeled and roughly chopped in half
Sea salt flakes (eg Maldon) and freshly ground black pepper

For the sauce
300ml good quality chicken stock (if you have game stock, this would be even better)
20g unsalted butter
Sea salt flakes (eg Maldon) and freshly ground black pepper

Pre-heat the oven to 200°C / gas mark 6.

Put the chestnuts onto a baking tray and put into the oven for half an hour or until the skins start to split. When this happens, remove from the oven, allow to cool and peel off all the skin.

Season the venison steaks with salt and pepper. Heat oil in a heavy bottom frying pan and cook the venison fillets for 2 to 3 minutes on each side for medium rare, or a 3 to 4 minutes for medium. Leave to rest on a warm plate to catch the juices (which can be added to the sauce). While the meat is resting, cut the figs in half, put them onto a baking tray and sprinkle with the brown sugar. Put into the oven for 3 to 4 minutes until caramelised.

Bring a large saucepan of water to the boil, add a large pinch of salt and put in the cabbage and kale. Cook for 5 minutes until tender. Strain and then run under the cold water tap until cool. Drain thoroughly and dry on a clean tea towel.

For the sauce, boil the stock in a small saucepan until reduced by a third to create a sticky sauce for serving. Then whisk in the butter, season and keep warm on one side.

Melt the butter in a saucepan, add the chestnuts and fry them until golden brown (approximately 4 minutes). Then, just before serving, add the kale and cabbage and mix around for a couple of minutes until hot.

To serve, slice the venison and place on top of the cabbage and chestnut mixture. Scatter the figs on the dish and finish with the sauce.

Andrew Mclay is Head Chef of Le Caprice. www.le-caprice.co.uk

The venison used in this recipe came from www.blackface.co.uk

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