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1
Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan.
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2
Add the orange juice, vanilla bean, fennel seed, star anise, and sugar.
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3
Bring to a boil.
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4
Cover and put in the oven.
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5
Cook until when pierced with a small knife there is no resistance, about 20 minutes.
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6
Strain liquid into another pan and reduce by one-half.
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7
Set aside reduced liquid and quinces.
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8
Cabbage: In a medium size pan, melt 1 tablespoon butter.
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9
Add the red onions and sweat until soft.
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10
Add the cabbage and mix well.
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11
Let cook for 3 minutes, or until the cabbage has softened a bit.
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12
Deglaze with both vinegars and let reduce until dry.
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13
Add the port wine and reduce until almost all the port is gone.
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14
Add the red wine and reduce until just a little liquid remains.
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15
Season, to taste, and set aside.
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16
Venison Sauce: Heat a heavy-duty saucepan.
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17
Add the sugar and caramelize.
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18
Deglaze with vinegar and pepper.
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19
Reduce until almost all the liquid has evaporated.
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20
Add the port and reduce by 3/4, then add the red wine and reduce by 1/2.
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21
Add the stock and reduce until thick and syrupy.
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22
The sauce should coat the back of a spoon.
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23
Add the pomegranate molasses and bring to a boil.
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24
Remove from the heat and set aside.
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25
To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper.
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26
Heat a large saute pan over high heat.
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27
Add 1 tablespoon of olive oil and sear the venison on both sides.
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28
Place in the oven for 5 to 6 minutes.
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29
Remove from the oven and let rest over a wire rack.
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30
To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter.
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31
Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter.
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32
Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste.
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33
Heat 6 large dinner plates and place a mound of cabbage in the center.
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34
Leave 3 pieces of quince on cabbage at equal distance from each other.
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35
Slice the venison into 3 pieces against the grain.
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36
Place the venison between the quinces.
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37
Nap the plate with the sauce.
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38
Sprinkle with chives and serve.
