I Need to Eat Venison More!
I promised myself I would eat more game meat this year and have eaten a bit more but not enough! This Venison with Plum Sauce was lovely. I made this sauce with pigeon late last year and it went so well with the plum sauce.
The Preparation and Cook
Whilst the briquettes were coming up to heat, I cooked the plums and started to make the plum sauce. I also took the venison out of the fridge and let them sit for 30 minutes or so at room temperature.
When cooking the venison, I was looking for an internal temperature of around 65°C. They cooked a little slower than steak which surprised me a little but I just monitored the temperature carefully with my thermapen.
To serve, I let them rest for around 5 minutes and then sliced them before plating. I served with roast new potatoes and savoy cabbage with pine nuts, then sat one plum on the venison and drizzled the plum sauce over the breast. Finally, I sprinkled some pomegranate seeds over the plate to garnish.
Really enjoyed this and will be cooking it again!
Venison with Plum Sauce
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Serving Size2
For the BBQ Venison and Plum Sauce
- 2 Venison Steaks
- 3 Plums
- 110ml Water
- 60g Sugar
- 2 Tbsp Pomegranate Molasses
- 1 Tbsp Pomegranate Seeds
Whilst you are getting the BBQ ready to cook on start preparing the plums and plum sauce. Cut the plums in half and remove the stones. Add the water to the pan and place the plums skin side down into the water. Turn the heat up and bring to the boil. Once the water starts boiling turn the heat down and add the sugar to dissolve.
Cook for a further 10-15 minutes and then turn the heat down to medium to low. Add the pomegranate molasses and flip over the plums and cook for a further 10 minutes. Remove the plums from the pan and place to one side. You should be left with a lovely sauce that is starting to caramelise. Turn the heat to low and keep stirring the mixture.
Once the BBQ is ready to cook on, add the plums and cook for 2 minutes on each side. Either place them on the indirect area of the BBQ or somewhere else (like a warming tray) where you can keep them warm.
Next, you want to cook your venison. I was aiming for around 65°C but you can cook to a lower or higher temperature depending on how you like your venison.
Remove the venison and plate up. Add one of the warms plums on top of the venison, then drizzle the sauce over the venison.
Finally, sprinkle with a few pomegranate seeds. I served this with roast new potatoes and savoy cabbage with pine nuts.