Venison with quince

Name: Venison with quince
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 smalls venison haunch steaks; 1 rosemary sprig; 1 Tbsp extra-virgin olive oil, plus regular oil for frying; 2 teaspoons butter; 1 quince, peeled, cored and cut into eighths (reserve trimmings & pips) and 1 rosemary sprig; 1 Tbsp caster sugar; 1 Tbsp butter; 25 grams butter; 30 milliliters red wine; 200 milliliters chicken or game stock; 1 Tbsp quince paste or membrillo

Venison with quince requires approximately 2 hours and 20 minutes from start to finish. This gluten free and fodmap friendly recipe serves 2. One serving contains 762 calories, 46g of protein, and 53g of fat. If you have butter, butter, game stock, and a few other ingredients on hand, you can make it. It works well as an expensive main course. If you like this recipe, you might also like recipes such as Quince Apple Strudels with Quince Syrup, Venison Bourguignon (Venison Stew), and Quince Jam.

Instructions

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

Ingredients you will need

Extra Virgin Olive Oil

Black Pepper

Rosemary

Venison

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Rosemary

Butter

Quince

Sugar

Equipment you will use

Aluminum Foil

Bake for 1-1 hrs until tender. Keep warm.

Equipment you will use

Oven

For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins.

Ingredients you will need

Butter

Quince

Sauce

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.

Ingredients you will need

Red Wine

Quince

Stock

Equipment you will use

Frying Pan

Just before serving, turn up oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Butter

Steak

Salt

Equipment you will use

Frying Pan

Transfer to a baking sheet and finish in the oven for 4 mins.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Lacinato Kale