Sunday, 19 October 2008

Venison with quince sauce

The days are getting seriously short now, and we haven't got outdoor lighting, but a little thing like pitch-darkness won't stop my husband from firing up the Weber!

This was a gorgeous piece of venison fillet from Blackface (another fab online supplier - real world shopping is for wimps) just done really simply on charcoal with a bit of salt & pepper. Then to serve I melted a bit of my quince marmalade with a slosh of cheap brandy and a slosh of balsamic and reduced it to a thick, luscious sauce.

The meat was amazing! So fine textured it was almost like liver, perfectly tender and the right amount of rare. Seriously, the only thing a good beef steak has over this is the crispy fatty bits around the edge. Which I probably shouldn't eat anyway...

8 comments:

Sam said...

That looks wonderful, I must admit I've given up on barbecues for the year now though!

Foodycat said...

I think you are right Sam. We were planning one for tonight but it is cold and windy and just not inviting!

HH said...

Wow, that looks like a gorgeous piece of meat FC! Though I do think it is beyond bbq-ing..maybe weekend lunch time on a good day.

noobcook said...

looks just right with a little pink in the center. Yummy :)~

Peter M said...

That venison loin is cooked to perfection...kudos!

Teresa Cordero Cordell said...

Oh foodycat, you rock. That looks and sounds delicious. I've never made venison, I always thought it would be too difficult to make. But this recipe is fantastic. Thanks.

jodimop said...

You know, there is a traditional Greek dish of beef/pork stew with quince. I will be posting soon on it, it becomes really delicious!

Foodycat said...

I really look forward to reading your post about that stew, Jodimop!

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