Venison Medallions with Figs & Red Wine Syrup

2 tbsp rice bran oil
400 g venison medallions
fresh sage leaves
1 cup red dry wine
1 cup beef stock
2 tbsp SIDS PLUM SAUCE
½ tsp SIDS FENUGREEK MUSTARD
6 fresh or dried figs
SIDS SALT & PEPPER to taste
30 g butter
ROSTI:--
½ cup fine sliced leek
2 peeled potatoes, grated
1 egg, beaten
¼-½ cup flour
SIDS SALT & PEPPER to taste

Preheat the oven to 180°C.
Heat the oil in a medium to large frying pan. Add the venison medallions and sear both sides 1-2 minutes until browned. Transfer to a shallow roasting dish and cook in the oven for a further 5-8 minutes, then remove and allow to rest for 10 minutes.
Meanwhile add the red wine, stock, SIDS PLUM SAUCE and SIDS FENUGREEK MUSTARD to the frying pan and simmer for 5 minutes until reduced by half, then add figs and cook 4-5 minutes more, until softened and fig seeds are released. Season with SIDS SALT & PEPPER and keep warm.
For the rosti, sauté the leek in the butter for 4-5 minutes, until soft. In a bowl, combine the grated potato, leek, egg and enough flour to make it into a spoonable mixture. Season with SIDS SALT & PEPPER well.
Heat about ¼ cup rice bran oil in a nonstick pan and add spoonfuls of the potato mixture. Flatten them down with the back of a spoon. Fry 2-3 minutes on each side until golden. Drain on a few paper towels and keep warm.
Cut rested venison into thick slices and serve on warm rosti with fig and red wine sauce.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.