Venison Salad with Fig Purée and Wild Mushrooms

Ingredients

• 70 ml White Wine Vinegar For vinaigrette
• 20 g Butter For fig purée
• 60 g Butter Unsalted, divided for meat and ragoût
• 300 g Figs Ripe black or green, whole
• 30 ml Port
• 80 ml Chicken Stock
• 240 g Venison Saddle or fillets
• 1 pinch White Pepper Ground, for vinaigrette
• 1 pinch Salt For vinaigrette
• 1 clove Garlic Lightly crushed
• 1 sprig Thyme Fresh
• 1 tbsp Chinese Five-Spice For fig purée
• 1 tbsp Parsley Fresh, chopped
• 1 tbsp Chinese Five-Spice For ragoût
• 200 ml Groundnut Oil For vinaigrette
• 1 tbsp Vegetable Oil
• 1 piece Shallot Finely chopped
• 125 g Wild Mushrooms Mixed
• 60 g Salad Leaves Mixed