Dark, bitter chocolate and gamey venison make an unusual but perfect match, with the sweet figs and earthy Brussels sprouts packing an extra delicious punch in this colourful main course by Marcus Wareing.
Fry the venison trimmings in oil until browned all over then set aside. Fry the shallots and garlic, add the herbs and peppercorns then deglaze the pan with 100ml of vinegar and the wine
Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill
For the chocolate ganache, put the chopped chocolate in a bowl. Bring the cream to a boil. Add ½ of it to the chocolate, add the butter and beat until fully combined
Add the remaining cream to the chocolate mix and leave to cool. Chill to set
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For the venison, heat the oven to 180°C/Gas mark 4. Sear the venison in oil in a hot pan and then transfer to the oven for 5-10 minutes depending on how you like it cooked
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To plate, heat the butter in a pan. Add the turnips and cook until browned on one side, turn over and brown on the other side. Pour in the stock, cover and cook until tender
