Saddle of Venison with Quince-Rosemary Chutney
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
2 h 35 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This saddle of venison with quince-rosemary chutney, prepared in the Thermomix®, is a festive main course with quince, rosemary and red chili. Preparation takes a total of 155 minutes, with an active working time of about 60 minutes. The recipe is designed for 4 servings and is particularly suitable for a hearty family meal in autumn or winter. Ideal for special occasions such as Christmas.
Ingredients (13 ingredients)
-
1000 g Quinces
-
100 g Sugar
-
3 TL Salt
-
15 g Ginger
-
2 Stück Red onions
-
1 Stück Red chili pepper
-
5 Zweig Rosemary
-
100 ml Apple cider vinegar
-
75 ml Apple juice
-
4 Stück Saddle of venison fillets
-
Pepper
-
2 EL Rapeseed oil
-
1 EL Butter
Preparation (10 steps)
Prepare quinces
Wash 1 kg of quinces, rub off the fluff, peel, core and cut into cubes. Place the prepared quince cubes in a bowl.
Let the quinces sit
Mix the quince cubes with 100 g of sugar and 2 tsp of salt and let them sit in the bowl for 1 hour.
Chop ginger and onions
Peel 15 g of ginger and put it in the mixing bowl. Chop for 3 sec/speed 8. Peel 2 red onions, quarter them and also put them in the mixing bowl. Chop for 3 sec/speed 5.
Sauté the onions
Leave the chopped onions in the mixing bowl. Add 20 g of rapeseed oil and sauté for 3 min/120°C/speed 1.
Prepare chili and rosemary
Wash 1 red chili pepper, halve it, remove the seeds and cut into fine strips. Wash 4 sprigs of rosemary, pat dry, strip off the needles and chop finely.
Cook the chutney
Place the soaked quince cubes together with the sautéed onion-ginger mixture, the prepared chili strips and the chopped rosemary in the mixing bowl. Add 100 ml of apple cider vinegar and 75 ml of apple juice. Simmer for 30 min/100°C/speed 1/Reverse without measuring cup.
Prepare saddle of venison
Wash 4 saddle of venison fillets (150 g each), pat dry and season with 1 tsp of salt and pepper on all sides.
Sear the saddle of venison
Heat 2 tbsp of rapeseed oil in a pan. Sear the saddle of venison fillets on all sides. Place on a wire rack, place a drip pan or baking sheet underneath and cook for approx. 12 minutes in a preheated oven at 160 °C circulating air.
Refine the saddle of venison
Heat 1 tbsp of butter in the pan. Place 1 sprig of rosemary in it. Fry the saddle of venison fillets in it for 1 minute, basting with the butter.
Serve
Slice the saddle of venison fillets and serve with the quince chutney.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Allergens
- Celery
- Mustard
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Pork Tenderloin Medallions with Pumpkin Seed Crust and Green Bean Vegetable
Main Course
Wild Boar Cutlet on Potato Rösti with Creamy Wild Mushroom Sauce
Main Course
Woodcock with Saffron Risotto
Main Course
Bohemian Venison Roulades
Main Course
Saddle of venison Preparation
Main course
Saddle of Venison Recipe
Main Course
Saddle of Venison with Herb Gnocchi and Orange-Red Wine Sauce
Main Course
Venison Leg with Savoy Cabbage-Mushroom Side Dish
Main course