Roasted Venison with Poached Quinces in a Vanilla Orange Broth, Sweet and Sour Cabbage and a Pomegranate Sauce

Total Time:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 fresh quinces, peeled and cut into 6 wedges, seeds removed
  • 1 1/2 cups fresh squeezed orange juice
  • 1 vanilla bean
  • 1 teaspoon fennel seed
  • 2 star anise
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 1 tablespoon butter, plus 3 tablespoons
  • 1 red onion, thinly sliced
  • 1/2 red cabbage, sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup raspberry vinegar
  • 2 cups port wine
  • 1/2 cup red wine
  • Salt and pepper
  • 1/4 cup chicken stock
  • Pomegranate Sauce:
  • 1 tablespoon sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon cracked black pepper
  • 1 cup port wine
  • 1/2 cup red wine
  • 1/2 cup veal or chicken stock
  • 1/4 cup pomegranate molasses
  • 1 tablespoon butter
  • 1/4 cup pomegranate seeds
  • Salt and pepper
  • To finish:
  • 6 (6-ounce) portions venison loin
  • Salt and pepper
  • Olive oil
  • Chopped chives, for garnish
Directions
  • Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan. Add the orange juice, vanilla bean, fennel seed, star anise, and sugar. Bring to a boil. Cover and put in the oven. Cook until when pierced with a small knife there is no resistance, about 20 minutes. Strain liquid into another pan and reduce by one-half. Set aside reduced liquid and quinces.

  • Cabbage: In a medium size pan, melt 1 tablespoon butter. Add the red onions and sweat until soft. Add the cabbage and mix well. Let cook for 3 minutes, or until the cabbage has softened a bit. Deglaze with both vinegars and let reduce until dry. Add the port wine and reduce until almost all the port is gone. Add the red wine and reduce until just a little liquid remains. Season, to taste, and set aside.

  • Venison Sauce: Heat a heavy-duty saucepan. Add the sugar and caramelize. Deglaze with vinegar and pepper. Reduce until almost all the liquid has evaporated. Add the port and reduce by 3/4, then add the red wine and reduce by 1/2. Add the stock and reduce until thick and syrupy. The sauce should coat the back of a spoon. Add the pomegranate molasses and bring to a boil. Remove from the heat and set aside.

  • To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of olive oil and sear the venison on both sides. Place in the oven for 5 to 6 minutes. Remove from the oven and let rest over a wire rack.

  • To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter.

  • Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter.

  • Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste.

  • Heat 6 large dinner plates and place a mound of cabbage in the center. Leave 3 pieces of quince on cabbage at equal distance from each other. Slice the venison into 3 pieces against the grain. Place the venison between the quinces. Nap the plate with the sauce. Sprinkle with chives and serve.


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