Venison steaks with pomegranate chili sauce

Ingredients for 4 servings:

• 500 g potatoes, young
• 75g Gorgonzola
• 1 ½ tbsp rapeseed oil
• 1 m.-large pomegranate
• 4 venison steaks, from the leg
• 5 tbsp butter
• 1 bay leaf
• 1 m.-sized onion(s)
• 1 tbsp brown sugar
• 125 ml red wine
• 250 ml beef broth
• 5 juniper berries
• 4 sprigs sage
• 1 small chili pepper(s), possibly more
• some salt and pepper from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

with Gorgonzola potatoes from the oven

For the potatoes, preheat the oven to 180°C (top/bottom heat). Wash and dry the sage. Brush the potatoes thoroughly, halve them lengthwise, and toss with salt, pepper, and oil. Place them in a large casserole dish and bake in the oven for about 30-40 minutes. Meanwhile, split the pomegranate, scoop out the seeds, and set aside 2 tablespoons. Puree the remaining seeds with the pomegranate juice, straining if desired. Rinse the steaks and pat dry. Heat 2 tablespoons of butter in a pan and sear the steaks with the bay leaf for about 2 minutes on each side, depending on their thickness. Cook the steaks for as long as you like. Then remove them, wrap them in aluminum foil, and continue cooking in the oven at about 90°C for another 5 minutes. Peel and finely chop the onion. Sauté in the steak drippings, slit the chili pepper and remove the seeds. Finely chop the chili pepper. Add the chili and sugar to the onion in the pan and let it caramelize. Deglaze with pomegranate juice, red wine, and beef stock and reduce by about half. Finely crumble the cheese, spread it on the potato halves in the oven, and let it melt. Heat the remaining butter in a pan until foamy, then crush the juniper berries and, if desired, a little more chili in a mortar and pestle. Toss the juniper berries, chili, and sage in the butter. Remove the steaks from the oven and briefly toss them in the seasoned butter. If desired, add a little more butter to the pomegranate sauce and season to taste. Add the pomegranate seeds. Season the steaks with salt and freshly ground pepper and serve with the potatoes, sauce, and seasoned butter.