Preheat stove to 60 °C, plate, dish and gravy boat.
Heat clarified butter in a frying pan, fry cutlets in portions on both sides for about two minutes, remove, season, keep warm. Dab up remaining frying fat with kitchen roll.
Heat butter in the same frying pan, add honey, steam figs for about two minutes, remove, keep warm.
If necessary, add a little butter, sauté shallots and thyme, add wine and vinegar, bring to a boil, reduce by half. Add stock, bring to boil, reduce heat, simmer gently for about five minutes. Add the cornflour to the boiling liquid, simmer for about one minute until the sauce is creamy, season.
Add cutlets repeatedly, just until hot.
Serve: Arrange venison cutlets with sauce on warm plates, add figs. Serve the rest of the sauce separately.
Go well with this: Knöpfli
* Freeze remaining venison stock in a jar, well sealed. Shelf life: about 3 months.
* Use sherry instead of nut vinegar.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.