Venison Fillet with Quince Puree and Cognac Sauce
Rinse the venison fillet, pat dry and cut into four pieces. Heat the clarified butter in a pan and fry the venison fillet pieces from each side for about 8 minutes. Season with salt and pepper. Remove the venison fillet pieces from the pan and keep warm.
For the sauce, pour the cognac and and red wine into the pan drippings. Pour in the game stock and let boil for about 5 minutes. Stir in some butter.
For the quince puree, scrub the quince, do not peel. Cut the quince into quarters, remove the seeds and cut the flesh into slices. Place the quince slices in a pan, cover with water, stir in the sugar, and cook until soft. Stir in few saffron threads and puree in a blender.
Briefly toss the fried venison fillet pieces in butter, cut into slices and arrange on the plates. Pour the sauce over and serve with the quince puree.