Venison steaks with pomegranate sauce
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Ingredients for 2
Venison steaks
Red potatoes
Fresh green beans
Baby carrots
Rosemary
Pomegranate
Steak rub(spg)
Honey
Brown sugar
Black pepper
Corse sea salt
Directions
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Step 1
2 fairly thick venison steaks (1in or so) hit them liberally with your favorite steak rub I like Montreal or just plain salt pepper and garlic powder, then vacuum seal them with herb butter 1/4in slice on each of them and 1 glove of garlic per steak and 2 sprigs of rosemary, set your sous vide to 129 degrees for 2 hours(just give you time for all the other prep work) take your green beans and cut them to your preferred size and give them a rinse set aside, then take your red potatoes and rinse those, cut each potato into 4ths grab some olive oil and coat them generously with salt pepper fresh rosemary and a small amount of chipotle chili powder(if you like spicy) set your oven to 400 degrees(should only take 20 min for the potatoes to be perfect) set the potatoes on a cookie sheet and place into oven when preheated, pull out your baby carrots and make a honey glazed out of melted butter brown sugar and honey, mix throughly and cover the carrots with the glaze, then salt and pepper them, put in another cookie sheet(@400 for about 30-40min or yo desired doneness) cut your pomegranate and remove the seeds and put them in a small sauce pan with about a cup of water, once all the pomegranate is used bring the seeds to a boil and slightly mash the seeds the release the juice in 75% of them, add white and brown sugar to the water until it starts to thicken up and keep it simmering, take your green beans in a frying pan and bring it to temp with olive oil and 2tbs of butter and once they are in the pan for about 3 min and lightly sautéed add lemon juice to the pan and simmer for about 3 more min( I like them a little crunchy) once those are out and done plate them and add salt and pepper to them, pull out your potatoes after 20 min plate them, then your carrots after 30-40 min and plate those as well, pull your venison steaks out once all of your sides are mostly done, pat dry and hard sear them with garlic butter and rosemary, plate them once seared and drizzle pomegranate sauce over the steaks and enjoy
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Step 0