T-bone of venison with figs and shallots

Name: T-bone of venison with figs and shallots
Ingredients: 4 units.items New Zealand venison T-bone steaks; 8 units.items figs, quartered; 4 units.items shallots, thinly sliced; 50 ml whisky; 1 units.items garlic clove, thinly sliced; 1 crushed peppercorns; 3 Sunflower oil; 25 g Butter

T-bone of venison with caramelized figs and shallots.

The T-Bone from the deer, unlike other parts of the deer, has a nice layer of fat. This fat gives the meat a real flavor boost.

Ingredients

4units.itemsNew Zealand venison T-bone steaks

8units.itemsfigs, quartered

4units.itemsshallots, thinly sliced

50mlwhisky

1units.itemsgarlic clove, thinly sliced

1crushed peppercorns

3Sunflower oil

25gButter

Preparation

Heat a pan over high heat. Rub the t-bone steaks well with oil and place them in the hot pan. Sear the steaks on both sides until a nice crust forms, about 2-3 minutes per side.
Lightly sprinkle the steaks with salt and then place them on a plate. Put the plate in a warm oven at 70˚C to let the steaks rest while you prepare the sauce.
In the same pan you used for the steaks, add a bit more oil if needed. Sauté the sliced shallots in the pan until soft and lightly browned.
Add the crushed peppercorns and garlic slices to the pan and briefly fry until the garlic is fragrant and the peppercorns start to crackle.
Add the quartered figs to the pan and briefly fry until they start to caramelize.
Carefully pour the whisky over the figs in the pan and ignite to flambé.
Add the butter to the pan and quickly stir into the sauce until the butter is melted and combined with the other ingredients.
Remove the t-bone steaks from the oven and place them on plates. Spoon the whisky-fig sauce over the steaks and garnish with some fresh herbs or vegetables of your choice.