Sous Vide Venison Tri-Tip with Pomegranate Agrodolce
Yield Serves 4-6 SERVINGS
- 2 Venison Tri-Tips
FOR THE POMEGRANATE AGRODOLCE
- ¼ cup pomegranate juice
- 2 tablespoons white onion, diced small
- ¼ cup red wine vinegar
- ⅛ cup white sugar
- 3 tablespoons honey
- ⅛ cup packed dried cherries
- 1 whole star anise
- ½ cup sugar
- 2 teaspoons of pomegranate seeds (optional)
FOR THE BUTTER-GLAZED TURNIPS
- 1 turnip, large dice
- 3 tablespoons butter, divided use
- ¼ cup water
- Salt and sugar to taste
FOR THE SWISS CHARD
- 2 bunches of Swiss chard, stems removed, roughly chopped
- ½ medium white onion, small dice
- 2 tablespoons butter
Recipe notesLean, rich venison is at its best when cooked sous vide to the perfect medium-rare, then served with braised Swiss chard and butter-glazed turnips and enhanced with a sweet-sour cherry sauce.
- Score the venison with ½ crosshatch. Season with salt, then vacuum seal. Sous vide at 135 degrees for 1 ½ - 2 hours.
- Combine ingredients for the agrodolce in a pot: pomegranate juice, two tablespoons of diced onion, vinegar, sugar, honey, star anise, and dried cherries. Bring to a gentle boil, lower to the heat, and simmer to reduce by a third or until it reaches a syrup consistency. Season with salt to taste.
- Place diced turnips in a pot, then sprinkle with a small amount of salt and sugar. Add the butter, then the water. Cover loosely with trimmed parchment paper, also known as a cartouche. Bring to a soft boil and reduce until the water is almost evaporated and butter remains, give a slight toss to coat turnips. Salt if desired.
- In a large pan over medium heat, melt 1 tablespoon of butter, sweat the diced onion (½ medium) for a few minutes, then add the chard. Salt, then cover and gently simmer until wilted and cooked through. Drain on paper towels and set aside.
- Remove venison tri-tip from the water bath and take it out of the plastic vacuum-sealed pouch. Pat dry with a paper towel and sear in neutral oil for approximately 20 seconds on top and bottom. Slice thin.
- Serve on a platter with the sauteed greens, and spread the buttered turnips around and over the venison. Pour the fruit sauce over the top and scatter fresh pomegranate seeds over the whole dish.