Grilled Venison with Figs and Pears

As the evenings draw in and the temperature drops there is a natural tendency to look at those dishes which warm the hearth of the kitchen as well as the cockles of the heart. Here is a dish which does both and with pears and figs in season there is no better time to do so!

To serve 6 you will need:

900g venison from the leg or 6 venison fillets 150g each
3 onions chopped
a little olive oil
6 fresh or dried figs (diced and peeled)
3 large pears, (peeled,seeded and finely diced)
1 dl balsamic vinegar
3 dl red wine
salt & pepper
For the sauce:
1 dl balsamic vinegar
1.5dl Crème de Mure (Blackberry)

Method
Sauté the onions in oil for 3 minutes then adding figs and pears for 3 minutes more. Add the vinegar and reduce completely. Add red wine and reduce again completely. Season with salt and pepper.
For the sauce simply boil balsamic vinegar and crème de mure to a syrup. Keep warm.
Turn the venison in a little olive oil and season. Fry briefly on a very hot frying pan. Arrange on hot plates with the onion and fruit serving the warm sauce on top.

A good strong red wine goes well with this dish particularly my favourite Brunello di Montalcino.