Venison Loins with Shallot Sauce and Stewed Quince

Ingredients

• 1 orange
• 1 lemon
• 1 1⁄2 lb. quince, peeled and quartered
• 2 cups dry white wine
• 1⁄4 cup sugar
• 1⁄2 tsp. kosher salt
• 2 sticks cinnamon
• 2 whole cloves
• 1 sprig rosemary
• 1⁄2 whole star anise pod
• 1 (1-inch) piece ginger, peeled and thinly sliced
• 3 tbsp. olive oil
• 4 cups thinly sliced shallots
• 2 whole bay leaves
• 2 sprigs rosemary, stems removed
• 2 sprigs thyme, stems removed
• 1 clove garlic, smashed and peeled
• 1 cup chicken stock
• 1 cup heavy cream
• 8 unsalted butter
• Kosher salt
• freshly ground pepper
• 2 (12–14-oz.) venison loins
• Finely grated zest of 1 orange
• Flaky sea salt, for serving