Foodie - Spiced Venison Stuffed Quince
Clock Image
Prep: 20 mins
Cook: 40 mins
We’re getting our game on with spiced venison to stuff our seasonal quinces and a scattering of stunning pomegranate jewels. Foodie? Certainly. Fantastic? Most definitely.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
719 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 quinces
  • A 200g bag of white basmati rice
  • 1 onion
  • 1 chilli
  • A handful of mint, leaves only
  • 1 pomegranate
  • A 25g bag of pine nuts
  • A 250g pack of venison mince
  • 1 tsp mixed spice
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 200ml cold water
  • 350ml boiling water
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking dish
  • Pan with a lid
  • Frying pan
  • A couple of bowls
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Cut the quinces in half with a sharp knife. Cut a circle around the core and pips. Take care to remove as little flesh as possible. Scoop out the middle with a teaspoon.

  • 2.

    Place the quinces flesh-side down in an ovenproof dish. Pour in 200ml cold water. Slide into the oven and cook for 40 mins. Tip the rice into a bowl and cover with cold water. Whisk with a fork till the water turns cloudy (this is the starch). Drain.

  • 3.

    Tip the rice into a small pan. Pour in 350 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is tender. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.

  • 4.

    Meanwhile, peel and finely chop the onion. Halve the chilli and flick out most of the seeds. Keep a few in for a little heat. Finely chop. Finely chop the mint leaves.

  • 5.

    Halve the pomegranate around its middle. Hold one half in your hand, cut-side down. Whack with a wooden spoon over a bowl. The seeds should tumble out. Repeat with the other half. Set aside for later.

  • 6.

    Heat a large frying pan over a medium heat. Tip in the pine nuts. Toast for 2-3 mins, shaking the pan, till golden and nutty smelling. Tip into a bowl and set aside.

  • 7.

    Set the pan back on the heat. Add ½ tbsp oil. Add in the onion and chilli. Fry for 3 mins till just softened. Add the venison and 1 tsp mixed spice. Cook for 5 mins till browned. Add the toasted pine nuts and most of the mint. Season to taste.

  • 8.

    Roughly chop the spinach and stir through the rice to wilt it slightly. Stir in half of the pomegranate seeds. Set the quinces on a plate and pile on the spiced venison. Serve with the spinach rice. Scatter over the remaining pomegranate seeds and mint.