Roasted Venison With Poached Quinces In A Vanilla Orange Broth, Sweet And Sour Cabbage And A Pomegranate Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup red wine vinegar

6 (6-ounce) portions venison loin

Salt and pepper

1 tablespoon sugar

2 tablespoons sugar

1 cup port wine

2 cups port wine

1 red onion, thinly sliced

1/4 cup red wine vinegar

1 1/2 cups fresh squeezed orange juice

3 fresh quinces, peeled and cut into 6 wedges, seeds removed

1 teaspoon fennel seed

1/4 cup chicken stock

1/2 cup veal or chicken stock

2 star anise

1 tablespoon cracked black pepper

1/2 cup raspberry vinegar

1/4 cup pomegranate seeds

Chopped chives, for garnish

1/2 red cabbage, sliced

Olive oil

1 tablespoon butter, plus 3 tablespoons

1/2 cup red wine

1 vanilla bean

1/4 cup pomegranate molasses

1 tablespoon butter

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