Recipes
Daube of venison with quinces
Method
Season the venison cubes with pepper and sear in a hot pan with oil and butter. When venison is cooked medium rare, put aside in a warm place and season with a little salt. Add butter to the pan, and cook the shallots and garlic until soft.
Add the sugar and the remaining wet ingredients and reduce to the desired flavour. Beat cold butter into the sauce so that it becomes an emulsion. Add the venison and the quinces and warm through. Be careful not to further cook the venison.
Parsnips
Blanche the parsnips, then fry in a pan with a little butter till they start to brown. Season with salt and pepper.
To Serve
Place a mound of potato on each plate, spoon over equal portions of the daude and arrange the parsnip on top.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
400g of venison denver leg cut into 2 cm cubes
Quinces
2 quinces (peeled and quartered)
½ lemon
1 x cinnamon quill
2 cloves
2 cups of red wine (pinot noir)
Place all ingredients in a pot and simmer until the quinces are soft. Cool in liquid.
Mashed potatoes
4 medium potatoes (soft, cooking potatoes)
1 tsp freshly grated horseradish (or ½ tsp pre-grated horseradish)
1 clove of cooked garlic
50g butter
1/3 cup of milk
nutmeg 1 pinch
salt and white pepper
Parsnips
4 peeled parsnips (cut lengthwise into quarters)
50g butter
salt and pepper
Sauce
1 tbsp vegetable oil
1 tbsp butter
salt
2 shallots (minced)
1 clove of garlic (minced)
¼ cup of brown sugar (50g)
1 cup of pinot noir
½ cup of quince syrup from cooking liquid
1 tbsp balsamic vinegar
1 cup of strong venison stock
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