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Venison with quince

Venison with quince

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(2 ratings)

Prep: 20 mins Cook: 1 hr - 2 hrs Plus marinating

Moderately easy

Serves 2
Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main

Nutrition and extra info

Nutrition

  • kcalories521
  • fat32g
  • saturates15g
  • carbs19g
  • sugars18g
  • fibre0g
  • protein39g
  • salt0.88g
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Ingredients

  • 2 small venison haunch steaks

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 rosemary sprig

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp extra-virgin olive oil, plus regular oil for frying
  • 2 tsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the quinces

  • 1 quince, peeled, cored and cut into eighths (reserve trimmings & pips) and 1 rosemary sprig

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp caster sugar
  • 1 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the sauce

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 30ml red wine
  • 200ml chicken or game stock

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp quince paste or membrillo

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Method

  1. Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.

  2. Heat oven to 180C/160C fan/gas 4. Put the quince pieces and rosemary in the middle of a sheet of foil, sprinkle with sugar, dot with butter, then scrunch together the foil to seal in a parcel. Bake for 1-1½ hrs until tender. Keep warm.

  3. For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins. Add the red wine and boil until reduced by half, then pour in the stock and simmer for 10 mins. Strain, return to the pan with the quince paste until melted, then keep warm until ready to serve.

  4. Just before serving, turn up oven to 200C/180C fan/gas 6. Heat a frying pan with a dash of olive oil and 2 tsp butter. Season the steaks with salt, then brown on both sides for 1-2 mins. Transfer to a baking sheet and finish in the oven for 4 mins. Remove and rest for 10 mins. Meanwhile, reheat the sauce and Rosemary mash and finish the Buttery cavolo nero (recipes below). Slice the steaks and serve everything with the roasted quince.

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Comments, questions and tips

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Comments (1)

clairehenn's picture

I am having trouble getting hold of any quinces or even the quince paste - are there any suggestions for good alternatives? Many thanks

Questions (1)

temerity's picture

I have some venison steaks, can I do a cranberry sauce with them and if so should I put sugar with the cranberries?

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