Venison with candied quince and porcini mushrooms


  • 8 hazelnuts of venison
  • grapeseed oil

  • butter

  • 2 sprigs of thyme
  • 4 porcini mushrooms
  • 1 clove of garlic

For the quinces poached in red wine

  • 2 quinces
  • 1 liter of red wine
  • 2 star anise
  • 5g coriander seeds
  • 5 g of pepper
  • 100 g of spring honey


  1. Season the venison nuts, then sear them with grapeseed oil in a pan over high heat. Mark all sides well, then add butter and 1 sprig of stripped thyme. Water to the desired cooking depth. Remove from the heat and let the meat rest on a plate.

  2. Prepare the quinces: peel them and start poaching them cold in red wine with honey and spices. Bring to a boil for about 10 minutes and remove from the heat. Leave to cool, then cut the quinces into quarters and keep them in the wine until dressing.

  3. Prepare the porcini mushrooms: scrape the stems and remove any impurities. Cut the porcini mushrooms in half lengthwise, mark them in the oil over high heat in a pan. Once nicely colored, lower the heat and add 1 knob of butter, peeled and minced garlic, 1 sprig of thyme. Season with salt and freshly ground pepper. Leave to cook for 4-5 minutes.

  4. Reheat the venison. Place the quince quarters and roasted porcini mushrooms on the plate. Cut the meat finely and place it next to the garnish.

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