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Roast venison with quince and rosemary compote
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Venison tends to be very lean – an advantage for those who fear fatty meat. Brief and careful cooking will ensure succulence. Serve with the gratin of potato and wild mushrooms.
Venison suits something lush, rich and fruity, combined with the elegance you’d expect from a good Californian pinot noir. Treat yourself to this excellent example. La Crema Pinot Noir 2006 Sonoma Coast, California. Bin 89878; £16.99.
Typical values per serving:
This recipe was first published in October 2009.