Venison, Chestnut, Quince, Hispi Cabbage, Cranberry

Arnaud Bignon

Arnaud Bignon

1st January 2014
Arnaud Bignon

Venison, Chestnut, Quince, Hispi Cabbage, Cranberry

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison, Chestnut, Quince, Hispi Cabbage, Cranberry recipe a try for yourself? By Arnaud Bignon The Greenhouse


  • Ingredients for 4 people:
  • • 4 pieces of 130 gr from the venison saddle
  • • 1 hispi cabbage
  • • 50 gr of butter
  • • 5 gr of Malabar Pepper
  • • 500 gr of red wine
  • • 1 shallot
  • • 1 orange
  • • 1 branch of thyme
  • Cranberry marmalade:
  • • 200 gr of fresh cranberry
  • • 100 gr red wine
  • • 20 gr of hibiscus flower
  • • 40 gr of sugar
  • • 3 gr of Malabar pepper
  • • 10 gr butter
  • Chestnut cromesqui:
  • • 250 gr of cooked chestnut
  • • 200 gr chicken stock
  • • 5 gr wild anise
  • • 50 gr of cream
  • • 20 gr butter
  • • 3 gelatin sheets
  • Quince:
  • • 1 quince
  • • 3 gr Malabar pepper
  • • 1 gr of saffron
  • • 3 gr smoked pimento Dela Vera
  • • 10 gr olive oil
  • • 1 litre of water
  • • 100 gr sugar


Hispi cabbage:
Remove all the green leaves of the hispi cabbage, clean them and blanch them for 2 minutes in salted boiling water, chill and dry them. Fold each leaves one by one to obtain a nice rectangle. Warm them with some chicken stock and butter. Grate some orange skin on the top.
Cranberry marmalade:
Cook the wine with the sugar, hibiscus and the pepper for 2 minutes, leave it to the fridge for 1 night to infuse and pass it through a sieve.
In a saucepan melt the butter and add the cranberry and cook it quickly until the liquid evaporates add the infused wine and finish cooking to obtain a marmalade, chill it.
Chestnut cromesqui:
Pan fry the chestnut with butter and drain, cook it in a saucepan with the chicken stock, the cream and the wild anise for 5 minutes. Mix it to obtain a paste and add the soft gelatin sheets.
Mould in a silicon half sphere of 2.5 cm and leave it on the fridge until it becomes hard, remove them. Coat them with flour, white egg and breadcrumbs, 2 times, fry them at 170 degrees C and keep warm.
Warm the water with the sugar, the pepper and the saffron add the peeled quince cut into quarters. Cook them until it become soft and tender, chill them.
Cut some nice quarters and pan fry them with olive oil to obtain a nice coloration, at the end ,sprinkle some smoked pimento Dela Vera.
Venison jus:
Break all the bones from the saddle and chopped venison trimmings, pan fry all together in a large saucepan with some oil to obtain a nice coloration, add some butter, shallot and thyme. Cook it for 5 minutes more. Remove the fat and deglaze with some water just to cover the meat, cook it for 1 hour more. Reduce 500 ml of red wine until just 1 sauce spoon.
Add the wine with the venison jus and reduce until coats back of spoon. Finish the sauce with 10 gr of dark chocolate and a drop of Sherry vinegar.
Season the venison fillet with salt and chopped Malabar pepper, pan fry it with some oil and butter and cook it medium rare, cut it on 2 pieces and finish the plating.

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