Deer loin with mushrooms and figs

In a hot skillet with EVOO and a pinch of butter, sear the loin over low heat, spreading the fat all over the belly. Watch the butter foam and the fat base foam. Cook the meat to your desired doneness. Drain and let rest for 5 minutes before cutting into schnitzels. Garnish with the artichoke and mushroom stew and the sauce with the fig halves.