1.5 – 2 lbs venison steaks, approximately 1/2 inch thick
2 tablespoons fat (I used 1 tablespoon ghee and 1 tablespoon olive oil)
Kosher salt (to taste)
fresh cracked black pepper (to taste)
ground allspice (to taste)
1 head of cauliflower
2 tablespoons chopped shallots
1/4 cup pine nuts
1/4 cup dried currants
1/2 teaspoon salt
black pepper to taste
Optional – 2 tablespoons ghee or olive oil (only if making the cauliflower couscous by itself and not cooking it in the pan with the venison which will already contain fat)
2 medium red onions, sliced thin
1 tablespoon olive oil
1/4 cup red wine
1/4 cup red wine vinegar
1/4 cup water
3–4 tablespoons honey
2 teaspoons chopped fresh rosemary
dash of sea salt
fresh cracked black pepper to taste
Heat a cast iron skillet on medium heat.
Sprinkle both sides of the venison steaks with the salt, pepper and allspice.
Melt the fat in the skillet and grill the venison steaks for about 3 minutes per side.
Remove to a plate and keep warm.
Cut the cauliflower into florets and place in a food processor (in batches if necessary) and pulse until it resembles couscous.
Place the shallots, pine nuts and dried currents in the hot skillet where you cooked the venison. (Or, if making it independent of the meat dish, heat 2 tablespoons of oil in a pan.) Cook for about 2 minutes stirring constantly and deglazing the pan.
Add the cauliflower couscous, salt, allspice and pepper to the pan and continue cooking and stirring for about one minute. Turn the heat off and allow the cauliflower couscous to continue cooking for another 1 to 2 minutes.
Combine the sliced onions, oil, wine, vinegar, water, honey and rosemary in a medium pan and simmer, uncovered, for approximately 30 minutes, stirring periodically.
Once the onions are softened and most of the liquid absorbed add a sprinkle of salt and pepper, stir and serve.