Season the venison loin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, sear the venison on all sides until browned (about 4 minutes). Add butter and thyme, baste the loin, and cook until medium-rare (135°F). Let rest before slicing.

Confit Turnips

Confit the Turnips

In a saucepan, combine duck fat, turnips, garlic, salt, and thyme. Cook on low heat for about 1 to 1.5 hours until turnips are tender and infused with flavor. Drain and set aside.

Candied Figs

Candy the Figs

In a saucepan, combine chopped figs, brown sugar, and water. Simmer on low until figs are soft and syrupy, about 20-25 minutes. Allow to cool.

Brussels Chips

Prepare Brussels Chips

Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil and salt. Spread on a baking sheet and roast until crispy, about 20-25 minutes.

Dark Chocolate Ganache

Make the Ganache

Heat heavy cream until just boiling. Pour over chopped dark chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Let cool to thicken.

Venison Jus

Prepare the Jus

In a large pot, roast venison bones until browned. Add carrots, celery, onion, red wine, and water. Simmer for 3-4 hours until reduced. Strain and season with salt and pepper.