Pan fried venison with quince and marsala

Pan fried venison with quince and marsala

Shellseekers Fish and Game offer wonderful quality venison that is perfect for this recipe.

Serves 2

Preparation time 10 minutes

Cooking time 15 minutes

Ingredients

1 quince, peeled and sliced

350ml stock, game would be good, if not chicken

250ml marsala

A good knob of butter

350g venison loin cut into 3cm thick medallions

2 tablespoons redcurrant jelly

Method

Place the quince, stock and marsala into a pan and simmer until the quince is tender and the masala has reduced by half. Depending on the size of your pan this will take about 30 minutes.

Heat a large sauté or frying pan along with the butter. Add the venison and sauté for 3-4 minutes on each side. This will give you a medium rare finish.

Remove the venison and set aside under some foil to keep warm. Pour in the marsala reduction and spoon in the redcurrant jelly. Simmer for around 10 minutes to thicken a little so the sauce is syrupy.

Return the venison to the pan and turn to coat in the sauce cooking for about 1-2 minutes only.

Serve with mustard mash and green vegetables.

Shopping Guide

Try Elsey & Bent or Only Organics for seasonal vegetables, and whilst in the the Middle Market visit Shellseekers Fish & Game for your venison to make the dish complete.