Mulled spiced pavlovas
Traditional flavours of cloves, spices and orange zest work scent these fabulous winter pavlovas topped with boozy mulled figs
Venison with quince
- Preparation and cooking time
- Prep:
- Cook: -
- Plus marinating
- More effort
- Serves 2
Skip to ingredients
Ingredients
- 2 small venison haunch steaks
- 1 rosemary sprig
- 1 tbsp extra-virgin olive oil, plus regular oil for frying
- 2 tsp butter
For the quinces
For the sauce
- 25g butter
- 30ml red wine
- 200ml chicken or game stock
- 1 tbsp quince paste or membrillo
Method
- STEP 1
Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.
- STEP 2
Heat oven to 180C/160C fan/gas 4. 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. Bake for 1-1½ hrs until tender. Keep warm.
- STEP 3
For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins. 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.
- STEP 4
Just before serving, turn up oven to 200C/180C fan/gas 6. 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. Transfer to a baking sheet and finish in the oven for 4 mins. 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.
