Michael Caines serves up Venison salad with wild mushrooms and fig purée on Saturday Kitchen.

Michhael says: “Strongly flavoured venison is perfect with a light salad, dressed here with figs and wild mushroom sauce.”

For the venison and ragoût: 4 venison fillets or 240g venison saddle, 1 tbsp vegetable oil, 60g unsalted butter, 1 shallot, finely chopped, 125g mixed wild mushrooms, 80ml chicken stock, 1 tbsp chopped fresh parsley, pinch Chinese five-spice, 60g mixed salad leaves and salt and freshly ground black pepper.

For the fig purée: 300g ripe black or green figs, whole, 20g butter, pinch Chinese five-spice and 30ml port.