Roasted Cervena Venison, Sweet Potato-Brussels Sprout Hash, Bacon Confit, and Pomegranate Jus

Adapted by
March 2011
Yield: Yield: 1 Serving


Roasted Cervena Venison
210 grams Cervena venison top round, denuded
10 grams extra virgin olive oil
Salt and freshly ground black pepper
Sweet Potato-Brussels Sprout Hash
Bacon fat
60 grams Brussels sprouts, halved
60 grams sweet potatoes, diced
Bacon Confit
60 grams Nueske’s slab bacon
Pomegranate Jus
120 grams pomegranate juice
200 grams veal stock reduction
To Assemble and Serve
30 grams pomegranate seeds


For the Roasted Cervena Venison:

Preheat a water bath to 55ºC. Seal the venison in a Cryovac bag with the extra virgin olive oil. Cook the venison in the water bath for 50 minutes. Rest for 10 minutes. Remove the venison from the bag, blot with a paper towel, and season with salt and pepper. Sear the venison quickly, baste it with butter, thyme, and garlic, and drain on a paper towel-lined sheet tray.

For the Sweet Potato-Brussels Sprout Hash:

Heat a black steel skillet. Add the bacon fat, and then the sweet potatoes and Brussels sprouts. Pan-roast the vegetables until carmelized and tender. Season with salt and pepper and drain on a paper towel-lined sheet tray.

For the Bacon Confit:

Seal the bacon in a Cryovac bag, and sous vide at 80ºC for 12 hours. Chill over an ice bath. Preheat a deep fryer to 375ºF. Cut the bacon into a large dice and deep fry it until brown and crispy. Drain on a paper towel-lined sizzle platter.

For the Pomegranate Jus:

Reduce the pomegranate juice by three-quarters, add the veal stock reduction, and season.

To Assemble and Serve:

Plate the Bacon Confit and Sweet Potato-Brussels Sprout Hash in the center of a round dish. Drizzle the Pomegranate Jus over the Confit, Hash, and around the plate. Arrange 5 slices of the Roasted Cervena Venison on top of the Confit and Hash, then sprinkle plate with pomegranate seeds.