Game Meat Steak with Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
- Ingredients
- 4 small Venison haunch
- 2 sprigs rosemary
- 2 Tbsps olive oil (plus extra for frying)
- 1 tsp freshly ground Black pepper
- Sea salt
- 4 shallots (sliced)
- For the quince puree
- ½ cup unrefined sugar
- 2 cups water
- ½ lemon (juice)
- 3 ⅓ cups Quince (peeled, cored & chopped)
- Sea salt
- freshly ground Black pepper
- To serve
- spring greens
- fried onion
Preparation steps
1.
Marinate the venison with the rosemary, olive oil and pepper for at least 2 hours.
2.
Heat a frying pan with a dash of olive oil and add the shallots. Season the steaks with salt, then brown on both sides for 1-2 minutes.
3.
Place the venison and shallots on a baking tray and put in the oven for 5 minutes. Remove and rest for 10 minutes.
4.
For the quince puree: heat the sugar, water and lemon juice in a pan until the sugar has dissolved. Add the quince and bring to a boil. Reduce the heat and simmer until the quince has softened. Strain off the liquid, reserving a little.
5.
Transfer the drained quince to a food processor and blend to a smooth puree. Pass the puree through a sieve, loosening the strained mixture with a little of the reserved cooking liquid if necessary. Season to taste, with salt and black pepper.
6.
Place the venison and shallots on warm serving plates with a spoonful of quince puree. Serve with boiled greens and fried onions. Garnish with thyme and rosemary.
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