This dish is unbelievably simple to make and ‘OMG!’ delicious. ‘Dibs rumman is the Arabic word for pomegranate molasses, a sweet-sour condiment made from Iranian pomegranate juice that has been rapidly boiled until reduced and sticky. It’s widely available in most supermarkets these days, not just in specialty food stores (I used Waitrose’s ‘Cook’s Ingredients’ version). The tart, fruity flavour is perfect with rich dark meats such as venison, duck, goose and lamb. It’s very versatile, found in many Middle-Eastern dishes from soups to stews and dressings. I may well try it in a sorbet.
- 4 venison loin steaks or duck breasts (skin on)
- 2 tbsps of olive oil
- 2 tbsps water
- 2 tbsps pomegranate molasses
- a pinch of ground cinnamon
- Sea salt and pepper
- Take the meat out of the fridge to bring it up to room temperature. Season with sea salt and ground pepper on each side. Allow the seasoning to penetrate the meat and then brush each side with a little olive oil.
- Heat a griddle pan or a BBQ grill until it is smoking hot. Venison steaks are quite thin so place them on the grill and cook them for just 45 seconds on each side. Put them on a warm plate and keep them warm with foil. Allow them to stand for 5 minutes and make the sauce. If you use duck breasts, cook the duck skin side down to crisp and then finish in the oven at 220°C for 15 minutes until just pink.
- In a hot pan, add a teaspoon of oil, the water, molasses and cinnamon. Mix and reduce for a minute. Season with salt and pepper and add in the meat juices. Serve the venison with the sauce spooned over it, some new potatoes and seasonal greens.
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