1. Preheat the oven to 350°F (175°C)

2. Trim the venison of any membranes and season generously with rosemary, salt and pepper

3. Sear the venison in a large Dutch oven with equal parts butter and oil until deeply browned on all sides, then remove and set aside

4. Peel and chop the carrots and onion into bite-sized pieces

5. Mince the garlic and slice the leek into coarse rounds

6. Sauté the carrots, onions, leek, and garlic in the same Dutch oven until well caramelized and golden

7. Pour in the red wine to deglaze the pan, scraping up any browned bits

8. Stir in the fig jam, veal stock, tomato puree, and water

9. Bring the liquid to a boil, then return the seared venison to the pot

10. Cover with a tight-fitting lid and place in the lower part of the oven to braise for approximately 50 minutes or until the venison reaches an internal temperature of 140°F (60°C)

11. Once cooked, remove the venison from the braising liquid and wrap loosely in aluminum foil to rest

12. Strain the sauce through a fine mesh sieve into a clean saucepan

13. Simmer the sauce over medium heat until reduced by half, then season with salt and pepper to taste

14. For the roasted vegetables, peel the carrots and cut them on a diagonal into even slices

15. Melt butter in a large skillet over medium heat

16. Add the carrot slices and halved Brussels sprouts to the pan

17. Sear until tender and caramelized, stirring occasionally

18. Season with salt and chopped fresh rosemary

19. Remove from heat and reserve a few pieces of vegetables for garnish

20. Coarsely chop the hazelnuts and sprinkle over the roasted vegetables

21. To serve, slice the venison thinly against the grain

22. Plate with a ladle of warm red wine gravy alongside the roasted vegetables

23. Garnish the venison with a sprig of fresh rosemary and the reserved vegetables