Venison tenderloin in red wine with quince sauce and apple puree

First we must immerse the clean loin of threads for 48 hours in red wine, carrot, onion and the bunch of aromatic herbs to let it marinate.
applesauce: peel the apples and chop them. We put the butter in a saucepan over low heat and then the apple pieces are incorporated. When the apple is cooked, it is removed from the heat and allowed to cool, and then go through the blender.
Quince sauce: put in a saucepan over low heat to make a blond caramel. then add the vinegar, the quince and then the water. when it halves it is ready.

presentation
previously cut into fillets, the venison loin is marked on the grill, and we reserve. we heat the quince sauce and the apple puree. Place the tenderloin fillets on the plate and add the quince sauce and the apple puree.