The quince serial in the Chef’s Handyman recipe blog does close with this cooking recipe! Deer with quinces, what a great meal!
The quince serial does end with this last published quince cooking recipe in the Chef’s Handyman recipe blog. I’ve ground quite fond of the quinces, even they are so hard to prepare. I’ve processed bins of quinces. Thanks again to all my quince sponsors. Once again I come to the conclusion, that the quinces are the best fruits to use in different dishes. The taste is non-dominant. Sweet and tasty cooking recipe can be created.
The quince can be combined with deer as well. Below the Chef’s Handyman cooking recipe: Deer with quinces, pears and caramelized nuts.
Peel quinces, take out core and cut quinces in slices. Heat butter in a pan. Add quince slices, 1 tbsp. of cranberry juice and 1 tbsp. of honey. Simmer quinces on low heat until soft.
Peel pears, cut in half and take out core. Place pears in a pan. Add 1 cup of water, one cup of white wine, 4 tbsp. of honey and 1 vanilla pod. Bring to the boil then reduce heat and simmer for 15 minutes or until soft.
Heat sugar in a pan until caramelized. Add chopped rosemary and walnuts. Remove pan from heat.
Season the deer filets with salt and black pepper. Heat olive oil in a frying pan. Broil the filets on each side for 1-2 minutes. Wrap filets in aluminum foil. Set aside and keep warm in oven.
Chop onion and glaze in frying pan, same as used for the meat. Add red wine. Reduce wine to the half. Add 1 tbsp. of pear honey, 2 tbsp. of espresso coffee and rosemary. Reduce to the half. Remove onions and rosemary. Season the sauce to taste with salt and black pepper. Sprinkle with red balsamic vinegar.
Place pears, quinces and deer on preheated plates. Garnish with caramelized walnuts. Serve with spaetzle or linguine.
Chef’s Handyman tip: Substitute wine for red and white grape juice.
Shopping list for 4 persons:
Meat: 1.5 lb deer filets
Fruits: 4 quinces, 4 pears
Vinegar, Oil: 1 tbsp. red balsamic vinegar, 4 tbsp. olive oil
Vegetables: 1 onion
Baking Ingredients: 5 tbsp. honey, 1 tbsp. pear honey, 2 tbsp. espresso, 2 tbsp. sugar
Juices: 2 fl. Oz. cranberry juice
Wine: 3 fl. Oz. red wine, 1 fl. Oz. white wine
Spices: 1 vanilla pod, 1 tsp. salt, 1 tsp. black pepper
Nuts: 2 Oz. walnuts
Herbs: 1 bunch rosemary
Dairy Products: 1 tbsp. butter
This cooking recipe will be published in the Chef’s Handyman App for iPhone/iPad. The cooking recipe can be downloaded in the e-cookbook ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. When the app will be downloaded the first time, this recipe will be included.
