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Ingredients

• 3 fresh quinces, peeled and cut into 6 wedges, seeds removed
• 1 1/2 cups fresh squeezed orange juice
• 1 vanilla bean
• 1 teaspoon fennel seed
• 2 star anise
• 2 tablespoons sugar
• 1 tablespoon butter
• 1 tablespoon butter, plus 3 tablespoons
• 1 red onion, thinly sliced
• 1/2 red cabbage, sliced
• 1/2 cup red wine vinegar
• 1/2 cup raspberry vinegar
• 2 cups port wine
• 1/2 cup red wine
• Salt and pepper
• 1/4 cup chicken stock

Pomegranate Sauce:

• 1 tablespoon sugar
• 1/4 cup red wine vinegar
• 1 tablespoon cracked black pepper
• 1 cup port wine
• 1/2 cup red wine
• 1/2 cup veal or chicken stock
• 1/4 cup pomegranate molasses
• 1 tablespoon butter
• 1/4 cup pomegranate seeds
• Salt and pepper

To finish:

• 6 (6-ounce) portions venison loin
• Salt and pepper
• Olive oil
• Chopped chives, for garnish

Description

Food Network Invites You To Try This Roasted Venison With Poached Quinces In A Vanilla Orange Broth, Sweet And Sour Cabbage And A Pomegranate Sauce Recipe.

Food Network