Instructions: Trim stems from figs, halve lengthwise & place in small enamel or stainless-steel pan with wine & enough water to cover. Bring to a boil, reduce heat & simmer 20 minutes; remove from heat. Let stand 1 hour. Heat oven to 375 degrees. Heat oil in heavy skillet until it begins to smoke. Pat venison dry & sear on all sides. Remove to baking sheet & roast in oven 10 to 15 minutes for med rare. Let meat stand in a warm place. Reserve 8 fig halves for garnish. In a processor or blender, puree remaining figs & their soaking liquid; strain into a small saucepan. Add clove & bay leaves. Simmer until syrupy & remove spices. Add stock, vinegar, pepper & reserved fig halves; simmer 3 minutes. Add chilled butter & return to a simmer; season to taste. Slice roasted meat into 8 pieces, garnish each with a fig half & pour sauce over meat.

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