4 x 100g pieces of venison saddle
1 small head of savoy cabbage
2 rashers of streaky bacon
4 large figs
150ml double cream

Seal the venison
Heat a splash of oil in a frying pan, season the venison saddles and seal on all sides in the frying pan.

Bake the venison
Remove from the pan and place on a baking tray in a pre heated oven (200ºC) for approximately seven minutes. Take the venison out and leave to rest in a warm place.

Quarter and roast the figs
Cut the figs into quarters and season with salt, pepper and a little sugar and roast for five minutes in a warm oven.

Fry the bacon and cabbage
Finely slice the bacon and fry in a little oil. Finely chop the cabbage and add to the bacon. Cook for three to four minutes with half a teaspoon of salt and then add the cream.
Cook for a further three to four minutes and take off the heat, check the seasoning and leave somewhere warm.

The sauce
1 large shallot
4 black peppercorns, crushed
100ml red wine vinegar
300ml red wine
500ml game stock
10g bitter chocolate

Chop the shallot
Finely chop the shallot and crush the pepper- corns. Place in a pan with the red wine vinegar and reduce until all the vinegar has evaporated.

Add the wine and reduce
Add the red wine and reduce by half, add the stock and reduce by a third. Finally whisk in the chocolate until it has all melted and strain the sauce through a sieve.

Assemble the dish
To serve, place a pile of the creamed cabbage and bacon on a plate. Finely slice the venison saddle and place on top of the cabbage, arrange the figs around the plate and pour over the sauce.