Venison with quince

• small venison↗2

  haunch steaks

• rosemary↗1

  sprig

• extra-virgin olive oil↗1 tbsp tbsp

  plus regular oil for frying

• butter↗2 tsp tsp
• quince, peeled, cored and cut into eighths (reserve trimmings & pips) and 1 rosemary↗1

  sprig

• caster sugar↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• butter↗25g g
• red wine↗30ml ml
• chicken↗200ml ml

  or game stock

• quince paste1 tbsp tbsp

  or membrillo

Step-by-step instructions

1. 1

   Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.

2. 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.

3. 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.

4. 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.