Game dishes are often associated with the autumn season and Christmas. Delicious fruity sauces are a perfect complement to game. This home-made pomegranate sauce balances the flavour of venison beautifully.
Peel the potatoes and cut into equal sized pieces. Cook in boiling water with a pinch of salt for about approx. 20 minutes until tender. Heat the milk with 50 grams of butter. Drain the potatoes. Mash with the butter and milk. Season the mashed potatoes with salt and pepper.
In the meanwhile, slice away the top of the pomegranate. Cut through the shell at the segments. Break the fruit open, remove the seeds and reserve for the sauce.
Place the asparagus in an ovenproof dish. Sprinkle with 1 tablespoon of olive oil and season with salt and pepper. Roast the asparagus in the oven for about 8 minutes until tender.
Pat the venison steaks dry with kitchen paper and season with salt and pepper. Heat rest the olive oil in a non-stick frying pan. Fry the meat on a medium heat until brown on all sides in about 6 minutes. Remove the meat from the pan. Cover and leave to rest for 5 minutes. Pour the pomegranate juice into the pan and boil to reduce slightly . Add the pomegranate seeds and season with the honey, salt and pepper. Slice the rest of the butter into cubes. Add to the sauce, stirring all the time until the sauce thickens and look glossy.
Divide the mashed potatoes, asparagus and venison over 4 wramed plates. Serve with the pomegranate sauce.
