- 4 dried figs, halved
- 8 pitted prunes, halved
- 10 dried apricots, halved
- 6 (about 650g) 2cm-thick venison steaks
- 3 Tbsp cracked black pepper
- 2 Tbsp butter
- 100ml dry white wine
- 1 Tbsp red currant jelly
- 200ml concentrated beef glaze
- 100ml cream
- chopped parsley, for serving
Suggested wine match - 2012 Equinox Waipara Valley Pinot Noir
Put the figs, prunes and apricots into a bowl and add 1/2 cup boiling water. Reserve for 20 minutes until the fruit is soft.
Lightly dust the venison in the cracked pepper, pressing it into the pepper a little to make the pepper stick.
Melt the butter in a large frying pan over moderate heat. Brown the venison and fry 2 - 3 minutes on each side until medium-rare. Remove from the pan and reserve in a warm place.
Add the dried fruit and water, the wine and the jelly to the pan and boil for 20 seconds. Add the jus and cream and bring back to the boil. Boil until reduced, thickened and glossy. Taste and season with salt. This is the sauce.
Serve the sauce over the venison and sprinkle everything with chopped parsley before serving.