Venison stuffed with marinated figs and walnuts
SERVES 2
185 g (6½ oz/1 cup) chopped dried figs
125 ml (4 fl oz/½ cup) Madeira
500 g venison topside (see note)
75 g (2½ oz/¾ cup) walnuts, chopped
3 tablespoons finely chopped rosemary
3 tablespoons finely chopped flat-leaf (Italian) parsley
150 g (5½ oz) goat’s cheese
olive oil
125 ml (4 fl oz/½ cup) Madeira, extra
30 g (1 oz) butter
The night before you want to eat, put the figs in a resealable sandwich bag, then pour in the Madeira, seal tightly and give the bag and contents a bit of a rub and squeeze so that all the figs are well lubricated. Leave in the bag until ready to use.
Preheat the oven to 220°C (425°F/Gas 7). With a sharp knife, cut a tunnel all the way through the middle of the topside. Make the hole as big as you dare but do not cut all the way through or you won’t be able to stuff it.
Place the well-marinated figs into a bowl and thoroughly mix through the walnuts, rosemary, parsley and goat’s cheese and season with a little salt and pepper. Stuff this mixture into the hole through the centre of the topside and season the outside with salt and pepper. Add a splash of olive oil to an ovenproof frying pan and cook the venison over high heat until sealed and slightly coloured, then transfer to the oven for about 15 minutes for a medium-rare finish. Remove the venison from the pan and keep warm.
Return the pan to the hotplate and deglaze with the extra Madeira and butter to make a rich and luscious sauce.
Slice the topside into 3–4 cm (1¼–1½ inch) thick strips on the diagonal, place three pieces on a plate and drizzle some of the sauce around the plate and over the venison. You could have this with a side of mash or perhaps some roasted potatoes and a side of beans or a salad — it really depends on the time of year and your mood.
Cut the topside lengthways down the middle so you have two pieces of equal size about 15–20 cm (6–8 inches) long, and 5–6 cm (2–2 ½ inches) wide and about 250 g (9 oz) each. You could also use a large backstrap or loin.