Daube of venison with quince & chestnuts

Name: Daube of venison with quince & chestnuts
Cuisine: British
Ingredients: 1.5 kg shoulder of venison, sinew removed; 500 ml red wine; 250 ml port; 2 large carrots, cut into 6cm pieces; 2 onions, each cut in half; 1 stick celery, chopped; 3 garlic cloves, chopped; 3 juniper berries; 3 white peppercorns; ½ cinnamon stick; 1 sprig of thyme; 2 bay leaves; 1 sprig of rosemary; 75 ml olive oil; 100 g plain flour, seasoned; 1 tbsp tomato purée; 2 litres brown chicken stock; 50 g trompette mushrooms; 10 g clarified butter; 12 chestnuts, roasted and skinned; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; chopped fresh parsley, to garnish; 100 g caster sugar; 200 ml water; 1 lemon; 1 quince

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Venison always appears on our menus during the autumn and winter months. For me it is one of our best native wild meats. I love to use some of the less fashionable cuts such as shoulder and neck of venison, which we slow cook. They have so much flavour and provide superb value.

Many years ago I went to Westminster College to attend José’s game seminar and watched him break down three carcasses of different species of venison. He’s one of the

Ingredients

Europe
United Kingdom
Main course
Winter
Autumn

Ingredients

Method