Venison and Quince Casserole
Venison and Quince Casserole



  • 1 kg venison shoulder, cut into chunks
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 red onions, cut into quarters
  • 2 red peppers, sliced
  • 300ml red wine
  • 1 tbsp tomato puree
  • 1 bay leaf
  • 750ml chicken stock
  • Quince conserve
  • Season the meat and toss in the seasoned flour. Heat 1 tbsp of butter in a casserole, then brown the meat all over. Remove from the pot and set aside, then tip in the onions and peppers to fry for 5 mins. Add the wine, tomato puree and bay leaf, and simmer for 2 mins before returning the meat to the casserole with the stock. Cover and simmer for 2.5 hours, and season to taste.
  • Stir in the remaining butter and 2 tbsp of quince conserve. Serve garnished with preserved quince slices, and enjoy.
3 hrs
4 serving

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