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    Roast venison with quince and rosemary compote

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    Roast venison with quince and rosemary compote

    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.

    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6

    Ingredients

    • Compote
    • 5-6 Quinces
    • 225g Caster sugar
    • 1-2 tsp Chopped rosemary leaves
    • 6 Large venison steaks
    • 2 tbsp Fresh herbs, such as thyme and marjoram
    • 5 tbsp Olive oil
    • 125ml Dry white wine
    • 25g Butter
    • 20g Plain flour
    • 400ml Venison, game or beef stock

    Method

    1. Put the steaks in a shallow, stainless-steel or cast-iron dish (not tin or aluminium). Sprinkle with the chopped herbs and pour over 4 tbsp olive oil and the wine. Cover and marinate in the fridge for about 30 minutes.
    2. Meanwhile, make the compote. Peel, core and chop the quince into 2cm dice. Put in a saucepan with the sugar and 60ml water, cover and cook on a medium heat until soft - about 35 minutes. Add the rosemary, taste and add more sugar or rosemary as needed.
    3. Make a roux by melting 20g butter in a pan over a low heat, adding the flour and cooking for 2 minutes, stirring now and then
    4. Remove the steaks from the marinade, reserving the liquid, and season. Melt the remaining butter and olive oil in a large sauté pan over a high heat, then add the steaks in a single layer. Allow them to brown, then reduce the temperature and finish cooking on the other side. They should take about 3 minutes on each side and feel slightly firm to the touch when done. Transfer to a warmed plate, cover loosely with foil, and leave to rest while you finish the sauce.
    5. Strain the reserved marinade into the pan along with the stock and bring to the boil for 5 minutes, scraping up any bits. Thicken very slightly with a little roux (start by whisking in 2 tsp, adding more if it doesn’t seem thick enough) and allow to simmer for a few minutes to cook out any flouriness. Serve the venison with the sauce and compote.

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    Drinks recommendation

    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.

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