Last month I wrote to you about my grand quince experiment at Tulipwood. I was determined to conjure up more exciting quince recipes aside from our annual quince jelly. And so I dabbled in Quince Membrillo and Quince Pâte de Fruit. Well I also tried one more thing and it was sublime friends! I made Venison Braised in Quince Juice and I think you should make it immediately. And don’t worry about not having quince juice if you can’t find them in the store, because apple juice will work nicely too.
I simply made this Venison Braised in Quince Juice recipe by saving the poaching liquid from the whole quinces I used in this Membrillo recipe.
Venison lends itself so well to warm flavors like cinnamon and juniper berries and cloves. It also does well with a little “sweet” in the form of fruit.
You could toss in apple pieces or a few apricots and it would be lovely. But the quince juice was a lovely blush pink and I couldn’t stand to throw it out so that was my journey. But take your own journey and leave a comment with your results and any changes you made!
If you do use apple juice, I would make your own by poaching peeled apples in water, or getting no-sugar added apple juice that is not from concentrate. You don’t want to overdo it on the sweet. You could also dilute apple juice with water. Or use cider! Mmmm, cider.
I served this stewy wonder over al dente pasta but I would also love it with couscous or on its own with crusty bread.
Give this a whirl friends! It’s perfect for these cold, cold, cold winter days.
“Venison Braised in Quince Juice”
Ingredients
- 3 tablespoons high smoke point cooking oil
- 2 pounds venison ham meat muscular cut
- Salt and pepper
- 2 shallots thinly sliced
- 1 package button mushrooms sliced
- 1- inch piece of ginger minced
- 4 garlic cloves minced
- 2 tablespoons apple cider vinegar
- 6 cups quince juice or apple juice
- 1 cinnamon stick
Instructions
- In a large saute pot heat the oil. Season the venison with salt and pepper liberally on all sides. Place in the pot and sear for 4–5 minutes on both sides until well browned.
- Add the shallots, mushroom, ginger, and garlic, sprinkle with salt to release the juices and stir. Let brown without moving them further.
- Deglaze the pan with vinegar and scape the brown bits from the pan with a spatula.
- Add the quince juice and continue to scape until well combined.
- Add the cinnamon stick, cover with a lid and cook on low heat for 2 hours, until the meat is fork tender.
- Serve in a bowl with rice, noodles, or crusty bread.
