This is an way restaurant style dish with potato rosti to add texture and crunch.
2 tbsp olive oil for frying
400g venison medallions (beef or lamb is also fine)
Fresh sage leaves
1 cup red wine
1 cup beef stock
2 tbsp red currant jelly
1/2 tsp whole grain mustard
4-6 fresh or dried figs
1/2 cup finely sliced leek
2 medium peeled potatoes, grated
1 egg, beaten
1/4 – 1/3 cup flour
Sea salt and cracked black pepper
1) Preheat oven to 180c. Heat the oil in a frying pan. Add the venison and seat both sides 1-2 mins until browned. Transfer to a shallow roasting dish and cook in the oven for 5-8 minutes then remove and allow to rest for 10 minutes.
2) Meanwhile as the red wine, stock, jelly and mustard to the pan and simmer for 5 minutes until reduced by half. Add the figs and cook for 4-5 minutes more until softened and the fig seeds are released.
3) For the rosti, sauté the leek in the butter for 4-5 minutes until soft. In a bowl, combine the grated potato, leek, egg and enough flour to make it into a spoon able mixture. Season well.
4) heat about 1/4 cup oil in a pan a dad spoonfuls of the potato mixture.flatten them down with the back of a spoon. Fry 2-4 min each side until golden. Drain on a few paper towels and keep warm.
5) cut the rested venison into thick slices and serve in a warm rosti with fig and red wine sauce.