Saddle of Chamois Medallions in Fig Sauce

Season the saddle of chamois with juniper berries, coriander, salt and pepper. Heat oil in a pan and sear the back on both sides. Add the thyme sprig, the crushed garlic clove and roast in the oven at 180 °C for about 8 – 10 minutes until pink. Deglaze the roast with port wine and pour red wine. Add 2 finely chopped figs with star anise and peppercorns and reduce. Strain the sauce through a fine sieve, add the honey and coffee powder, thicken with cornflour if necessary. Cut the remaining two figs crosswise and warm them briefly in the sauce. Cut the meat and serve with the sauce and figs.

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