{"id":1562,"date":"2014-05-27T08:57:10","date_gmt":"2014-05-27T16:57:10","guid":{"rendered":"http:\/\/www.pickydiners.com\/www\/?p=1562"},"modified":"2015-03-07T17:44:56","modified_gmt":"2015-03-08T01:44:56","slug":"bringing-wild-game-dishes-together-dried-figs","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/bringing-wild-game-dishes-together-dried-figs\/","title":{"rendered":"Bringing Wild Game Dishes Together with Dried Figs"},"content":{"rendered":"
\"Seared<\/a>
Seared Duck Breast & Venison Loin, Pickled Golden Beet, Dried Fig Compote<\/figcaption><\/figure>\n

I just happened to have a big bag of dried figs from Costco. I decided to use them in preparing a dinner party for my friend Sofina’s birthday.<\/p>\n

As dried figs had very high content of fruit sugar, I thought I could break it down with red wine and balsamic, and make a very nice compote for serving duck or wild game meats such as venison. The sweetness would complement the gaminess of the meats, and bringing those wild game dishes together.<\/p>\n

To start the compote, I finely chopped about 1 cup of dried figs, and put them in a small sauce pan along with some olive oil, finely chopped garlic and shallots, and fresh thyme. Then I added about a cup of dry red wine and about quarter cup of balsamic vinegar. Let the sauce simmer on low heat and kept stirring it till it reached the compote consistency. I also added some salt and freshly ground black pepper to taste. The flavours were sweet and savoury, and a little bit tangy.<\/p>\n

For the game meat, I prepared duck breast and venison loin. Duck breast was rendered and left with where to buy diovan 320mg <\/a> crispy skin. See how to sear duck breast here<\/a>. And I finished cooking the rendered duck breast by marinating it with a little maple syrup, lemon juice, salt, and black pepper, and putting it in the oven for about 10 minutes. Venison loin was super lean, and did not need a lot of cooking. I just rubbed it with olive oil, salt and pepper, seared all sides for about 10 minutes, and finished it off in the oven for about 10 – 15 minutes.<\/p>\n

Duck, venison, and the dried fig compote worked really well together. I also put in a piece of quickly pickled golden beet, to add some acidity; and some fresh organic lemon balm leaves and chive blossom as garnish. Those little green lemon balm leaves were really pretty. They looked like mint leaves but they had a very refreshing and strong lemon flavour. Chive blossoms were a little spicy and tasted like garlic, and added another layer of flavour to the dish. I was really happy to see my wild game dish came together at the end.<\/p>\n

I would like to recommend this place to get wild game meats: Pacific Exotic Meats<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I just happened to have a big bag of dried figs from Costco. I decided to use them in preparing a dinner party for my friend Sofina’s birthday. As dried figs had very high content of fruit sugar, I thought I could break it down with red wine and balsamic, […]<\/p>\n","protected":false},"author":1,"featured_media":1561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[7,1,85,11],"tags":[162,161,163,159,160,164],"jetpack_featured_media_url":"https:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2014\/05\/20140527-095659-35819383.jpg","_links":{"self":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/1562"}],"collection":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/comments?post=1562"}],"version-history":[{"count":11,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/1562\/revisions"}],"predecessor-version":[{"id":3786,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/1562\/revisions\/3786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media\/1561"}],"wp:attachment":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media?parent=1562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/categories?post=1562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/tags?post=1562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}