Venison salad with fig purée and wild mushrooms

Strongly falvoured venison is perfect with a light salad, dressed here with figs and wild mushroom sauce.

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For the vinaigrette

For the fig purée

  • 300g/10½oz ripe black or green figs, whole
  • 20g/¾oz butter
  • pinch Chinese five-spice
  • 30ml/1fl oz port

For the venison and ragoût