I usually keep a jar of balsamic vinegar-infused figs on hand. The mildly sweet figs pair well with the not-so-acidic vinegar.
Add a sprig or two of fresh sage or rosemary and a few garlic cloves, and it’s an instant pan sauce.
This balsamic-fig combo is one you’ll want to use again and again on any dark-fleshed game.
- 1 3 to 4 pound venison roast, bone-in or out
- ½ tsp salt
- ½ tsp pepper
- 1 tsp dried sage
- ¾ cup dry red wine
- ⅔ cup dried figs, thinly sliced into matchsticks
- ¼ pound chilled unsalted butter, cut into small pieces
- 1 13-ounce jar fig preserves
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- ½ cup balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- Prepare glaze. Heat all ingredients in a saucepan over low heat to blend flavors. Save saucepan for Step 3.
- Preheat oven to 325 degrees. Season roast liberally with salt, pepper and sage. Place in a lightly greased roasting pan in the preheated oven for 1 hour. Remove roast from oven, baste with half of fig glaze. Return to oven, and roast for 45 minutes more. Remove from oven and baste with remaining glaze. Increased oven heat to 400 degrees and return roast to oven for 15 to 20 minutes or until internal temperature is 135 degrees for medium-rare. Transfer from oven to a cutting board.
- While roasting pan is still hot, pour red wine into pan, and stir to loosen bits. Transfer contents of pan to the small saucepan used to heat glaze. Heat over low heat, and stir in figs. When hot, remove from heat and whisk in butter pieces until emulsified.
- Slice roast thinly, arrange on a platter, and spoon sauce over the center of the meat (don't smother the meat with sauce!).