Try this dish which can be made in minutes.
The night before roughly chop your dried figs and place them in a re sealable sandwich bag then pour in a generous amount of Madeira, seal and give the bag and contents a bit of a rub and squeeze so that all the figs are well lubricated. Leave in the bag until ready to use.
With a sharp knife cut a tunnel all the way through the middle of the Topside. Make the hole as big as you dare but do not cut all the way through as you wont be able to stuff it.
Place the well marinated figs into a bowl and thoroughly mix through the chopped walnuts, rosemary, parsley, goatscheese and season with a little salt and pepper. Stuff this mix into the hole through the centre of the Topside and season the outside with pepper and salt and then in a hot fry pan with a little olive oil seal the outside. Once sealed and slightly coloured transfer to a hot oven for about 15 minutes for a medium rare finish. Remove from pan and keep warm.
Return pan to the hot plate and deglaze with Madeira and some butter to make a rich and luscious sauce.
Slice the topside on the diagonal and place three pieces on a plate, drizzle some of the sauce around the plate and over the venison.
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