Venison Stew with Quince

For the venison stew with quince, brown the meat in olive oil, season with salt and pepper.

Remove the meat. Peel and finely chop the vegetables, onion and garlic, add to the pot and sauté. Add meat, add paradeis pulp and dust with a little flour. Fry briefly and extinguish with red wine and soup.

Add juniper berries, thyme, bay leaf and cloves and simmer for about 1.5 hours until soft. Before serving, season again and boil the sauce a little.

Stew the quinces with cinnamon, white wine, apple juice, cloves and a pinch of nutmeg for 20 min with the lid closed, if necessary, bring to the boil briefly in an open saucepan.

Serve the venison stew with quinces!

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