The colder weather has made me crave venison.
This time, we will roast Ezo-shika deer thighs using only a frying pan.

Of course, it is also delicious with pork or beef!

The sauce is made with sweet fruits and nuts that go well with venison.
The vegetables for the garnish are bright pink marinated cabbage.
Today's dish is a royal French table.

Ingredients (about 1 serving)
100 g Ezo venison (500 g chunks used in the video)
10 g butter
1 clove garlic
Olive oil to taste
1 sprig rosemary
1 sprig rosemary 1 mixed nut
Balsamic Sauce (easy to make, about 2 servings)
100cc balsamic vinegar
100cc red wine
5 g butter
3 semi-dried figs, cut into cubes
Marinated red cabbage (easy to make, about 5 servings)
1/4 red cabbage, shredded　
10 g butter
80 ml red wine vinegar
A pinch of brown sugar
A pinch of black pepper