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Grilled figs with smoked venison and whisky
Serves 6 Starters and mains
Ingredients
- 5tbsp olive oil
- 1tbsp hazelnut oil
- 1tsp French mustard
- up to 1tbsp sherry vinegar
- 1tsp chopped thyme
- 25g butter
- 2tbsp single malt whisky
- 1tsp light muscovado sugar
- ½tsp fennel seeds, lightly crushed
For the venison
- 12 slices smoked venison
- 6-12 large, ripe figs
- 80-100g peppery salad leaves (such as mizuna, watercress, mustard leaves, rocket)
- 2tbsp hazelnuts, sliced and lightly toasted
Method
Make the dressing first by shaking together the oils, mustard and vinegar to taste. Season and stir in a pinch of the thyme. Place the rest of the thyme in a small saucepan with the butter, 1½tbsp whisky, the sugar and fennel seeds. Heat together until the butter melts and the mixture is smooth. Brush the venison with the remaining whisky and set aside.
Cut the figs into halves or quarters, leaving them still attached at the base, then brush with the butter mixture, season with pepper and grill for 5-6 minutes until they are bubbling. Brush again with the butter mixture halfway through grilling.
Toss the salad leaves in the dressing with the sliced hazelnuts and arrange on six plates. Add the figs then drape over the slices of smoked venison and serve immediately.
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