Rack of Venison served on Quince Puree with Quince
and Ellen Gray, EquinoxWashington,
Adapted by StarChefs
is an award-winning restaurant located in Washington, DC. Owned
and run by Chef Todd Gray and his wife, Ellen, the menu features
Todd's distinctive regional cuisine. Here they share a recipe for
venison, featuring quinces in two savory accompaniments.
Yield: 6 servings
pounds rib rack venison (preferably Cervena from New Zealand)
Tablespoons fresh rosemary, chopped
Tablespoon fresh sage, chopped
teaspoon black pepper, crushed
ounces extra virgin olive oil
cup red wine vinegar
cup vegetable stock
salt to taste
from 6 quince
cup game glace (available in gourmet markets) or red wine carrot
sauce (see recipe below)
ounces red wine vinegar
prepare the cervena: Marinate cervena with herbs and olive oil
for 2 hours. Heat a 10-inch sauté pan over medium heat, using
some of oil from marinade. Sear rack of venison and place in 350ºF
oven for 25 minutes or until medium rare.
prepare the quince purée: Peel the quince and cut them
into large dice. Heat sugar in sauce pot over low heat until a light
caramel has formed. Add vinegar and cook out the acidity. Add stock,
quince and salt. Cook until tender, about 30 minutes. Purée
in a blender until smooth.
prepare the quince sauce: Heat small sauce casserole and repeat
the sugar and vinegar process used in the quince purée recipe.
Add peelings and glace. Infuse sauce over low heat for 30 minutes,
strain and keep warm.
a small amount of purée in the center of six serving plates.
Top with sliced cervena and spoon a small amount of quince sauce
around the meat.
To make red wine carrot sauce, start by boiling 4 large carrots
in salted water. Reduce 8 cups of red wine (Burgundy) down to 2
cups. When the carrots are soft, purée them and mix with
the wine reduction. Pass through a fine mesh strainer and season
to taste with salt and pepper.