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  • Venison steak with pomegranate sauce

Recept time 25 min.
Recept time 4
Recept time Oven
Recept time Frying pan

One of the food highlights in autumn and Christmas is game. Game is delicious with fruity sauces. This homemade pomegranate sauce is a delicious addition to venison.


  • 1 EAT ME pomegranate
  • 300 g EAT ME green mini asparagus
  • 4 venison steaks
  • 250 ml pomegranate juice
  • 500 g potatoes
  • 150 g butter
  • 100 ml milk
  • 1 tbsp. olive oil
  • 1 tsp. honey
  • salt & pepper

Let's get to work

  1. Preheat the oven to 200 °C.
  2. Peel the potatoes and cook them. Mash them and mix with 100 grams of butter and the milk. Season to taste with salt and pepper.
  3. Place the green mini asparagus on a baking tray and sprinkle with olive oil and sprinkle with salt. Grill in about 8 to 10 minutes until done.
  4. Heat olive oil in a pan and bake the venison steaks on both sides for about 3 minutes.
  5. Remove the venison from the pan and leave to rest.
  6. In the meantime, deglaze the cooking liquid from the venison with the pomegranate juice and simmer on a low heat.
  7. Cut the top off the pomegranate. Cut gently along the ridges from the top to the bottom. Open the fruit. Remove the seeds from the fruit and put into the pan.
  8. Season to taste with honey and pepper.
  9. Thicken the sauce with 50 grams butter and remove the pan of the heat.
  10. Put the mashed potatoes, the green asparagus and the venison on a plate and serve with the pomegranate sauce.

More recipes with pomegranate

Sparkling Love
Sparkling Love
Granaatappelsalade en gamba’s
Pomegranate salad with courgette noodles and gambas
Granaatappelsalade met mango en rucola
Pomegranate salad with mango and rocket
Rainbow cake
Rainbow cake
Bruschetta met granaatappel
Bruschetta with pomegranate

Read more about the used products

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