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Grilled Figs with Smoked Venison and Whisky
Ingredients
  • 5tbsp olive oil
  • 1tbsp hazelnut oil
  • 1tsp French mustard
  • up to 1tbsp sherry vinegar
  • 1tsp chopped thyme
  • 25g butter
  • 2tbsp single malt whisky
  • 1tsp light muscovado sugar
  • ½tsp fennel seeds, lightly crushed
  • subheading: For the venison:
  • 12 slices smoked venison
  • 6 to 12 large, ripe figs
  • 80 to 100g peppery salad leaves
  • (such as mizuna, watercress, mustard leaves, rocket)
  • 2tbsp hazelnuts, sliced and lightly toasted
Steps
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