Sliced Venison with Fig and Apple Sauce

Preheat kitchen stove to 60 degrees, plate and plate.

Heat clarified butter in a frying pan. Roast meat in portions for about two minutes, remove, season, keep warm.

Roast bacon cubes in the same frying pan over medium heat until crispy, remove, keep warm. Steam shallot in the same frying pan, add fig cubes, apple pieces and cinnamon stick and steam for about three minutes, season with cardamom.

Add wine, dissolve drippings, simmer liquid completely. Add stock, bring to a boil, reduce heat, simmer on low heat for about fifteen minutes, remove cinnamon stick. Add meat and bacon cubes again, just heat, season.

It goes well with: Mashed potatoes

Tip: use apple juice instead of red wine.

Our tip: use a deliciously spicy bacon for a delicious touch!

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