# Venison Tri-Tip with Roasted Dragon Tongue Beans, Delicata Squash, and Chocolate Avocado Pudding > Deeply seared venison meets tender roasted beans and caramelized delicata, with balsamic, pomegranate, and parsley keeping the plate bright. Finish with dark chocolate avocado pudding, crisp coconut, cacao nibs, and ripe fall fruit—a relaxed autumn Shabbat dinner with plenty of texture. - URL: https://www.chezjk.com/recipes/shabbat-venison-tri-tip-with-roasted-dragon-tongue-beans-balsamic-delicata-choco - Author: Jonathan Katzman - Cooked and photographed: 2023-10-28 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Venison Tri-Tip with Roasted Dragon Tongue Beans, Delicata Squash, and Chocolate Avocado Pudding](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffe38c6726ca1cb37.jpg) ## Pan-Seared Venison Tri-Tip A hard sear builds a savory crust while a brief oven finish gives control over this lean cut. Resting and slicing across the changing grain keep it tender. ### Ingredients - 1½ lb venison tri-tip, trimmed of silverskin - 1¼ tsp kosher salt, or about 0.8% of the meat's weight - ½ tsp freshly ground black pepper - 1½ tbsp ghee - 2 cloves garlic, lightly crushed - 3 sprigs thyme ### Instructions 1. Salt the venison and, if time permits, refrigerate uncovered for 1–12 hours. Before cooking, pat thoroughly dry, season with pepper, and identify the direction of the grain. 2. Heat the oven to 425°F. Heat a heavy ovenproof skillet over medium-high heat, add the ghee, and sear the venison for 2–3 minutes on each broad side, then briefly brown the edges. 3. Reduce the heat, add the garlic and thyme, and spoon the hot ghee over the meat for 30 seconds. Transfer the skillet to the oven. 4. Roast until the center reaches your chosen doneness, checking after 4 minutes and then every 2 minutes. For the rosy medium-rare presentation, pull at 125–130°F and expect approximately 130–135°F after resting; thickness matters more than time. 5. Rest loosely tented for 10 minutes. Divide the roast where the grain changes direction, then slice each section across the grain into ¼-inch slices. Spoon the resting juices over the meat. ### Notes - Medium-rare venison carries more food-safety risk. The safer whole-cut target is 145°F followed by at least a 3-minute rest; use that target for higher-risk diners and follow your venison supplier's guidance. ## Roasted Dragon Tongue Beans with Lemon and Parsley Roasting brings out the beans' sweetness and gives their broad surfaces lightly browned edges. Lemon and parsley refresh them just before serving. ### Ingredients - 1 lb young dragon tongue beans, stem ends trimmed - 1½ tbsp extra-virgin olive oil - ½ tsp kosher salt - ¼ tsp freshly ground black pepper - 2 tsp fresh lemon juice - ¼ cup roughly chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Dry the beans well and toss with olive oil, salt, and pepper on a large rimmed baking sheet. 2. Spread into a single layer and roast for 15–20 minutes, turning once, until tender with lightly blistered edges. Begin checking at 12 minutes if the beans are especially young. 3. Toss with lemon juice and parsley just before serving. Taste and adjust the salt. ### Notes - Dragon tongue beans lose most of their purple markings when cooked. Choose tender pods; mature, fibrous beans will not become tender with a short roast. ## Roasted Delicata Squash with Balsamic and Pomegranate Delicata's edible skin holds the crescents together as their cut faces caramelize. Balsamic and fresh pomegranate balance the squash's sweetness without a heavy glaze. ### Ingredients - 2 medium delicata squash, about 1½–2 lb total - 2 tbsp extra-virgin olive oil - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper - 1 tbsp balsamic vinegar, plus more to taste - ½ cup pomegranate arils - ¼ cup roughly chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise, scrape out the seeds, and cut into ½-inch crescents, leaving the skin on. 2. Toss with olive oil, salt, and pepper. Arrange flat on a rimmed baking sheet without crowding. 3. Roast for 25–30 minutes, turning after about 15 minutes, until both cut faces are browned and the flesh is tender. 4. Toss the warm squash gently with balsamic vinegar. Let cool for 2 minutes, then fold in the pomegranate arils and parsley, reserving a little of each for the top. ### Notes - Add the balsamic after roasting so it stays bright and does not scorch. If it is particularly sharp, start with 2 teaspoons and add more to taste. ## Chocolate Avocado Pudding with Fall Fruit, Cacao Nibs, and Coconut Ripe avocado makes a dense, silky chocolate pudding without cooking. Juicy fruit, bitter cacao nibs, and toasted coconut keep each spoonful from feeling too rich. ### Ingredients - 2 large ripe avocados, about 300 g flesh - ⅓ cup unsweetened cocoa powder - ¼ cup maple syrup, plus more to taste - ¼ cup unsweetened coconut milk, plus more as needed - 1 tsp vanilla extract - ⅛ tsp fine sea salt - ½ cup unsweetened coconut flakes - 2 medium ripe but firm Fuyu persimmons, stemmed and sliced into wedges - ½ cup pomegranate arils - 2 Medjool dates, pitted and torn - ¼ cup cacao nibs - 1 ripe late-season pluot, sliced, optional ### Instructions 1. Blend the avocado flesh, cocoa powder, maple syrup, coconut milk, vanilla, and salt until completely smooth, scraping down the container several times. Add coconut milk 1 tablespoon at a time only if needed to help the blades turn; the pudding should hold a soft mound. 2. Taste and adjust the maple syrup. Transfer to a covered container and chill for at least 1 hour. 3. Toast the coconut flakes in a dry skillet over medium-low heat for 3–5 minutes, tossing frequently, until lightly golden. Immediately transfer to a cool plate. 4. Spoon the pudding into four shallow bowls. Arrange persimmon, pomegranate, torn dates, and optional pluot alongside it. Finish with separate clusters of cacao nibs and toasted coconut. ### Notes - Use fully ripe avocados without brown or stringy flesh. Blend thoroughly before adding extra liquid; a powerful blender or small food processor gives the smoothest result. - Use firm Fuyu persimmons for slicing, not unripe astringent Hachiya persimmons. If late-season pluots are unavailable, simply leave them out. ## Overall Timing / Workflow The pudding is finished ahead, and both vegetable dishes share one oven temperature. Searing the venison late lets everything reach the table hot. ### Instructions 1. Earlier in the day: salt the venison, blend and refrigerate the pudding, toast the coconut, and remove the pomegranate arils. 2. 0:00 — Heat the oven to 425°F. Prepare the squash and beans on separate baking sheets. 3. 0:15 — Put the squash in the oven. 4. 0:25 — Add the beans, rotate the squash tray, and heat the venison skillet. 5. 0:30 — Sear the venison, then transfer it to the oven. Check the vegetables and meat independently rather than relying on a single finishing time. 6. 0:40–0:50 — Remove each component as it becomes ready. Rest the venison; finish the squash with balsamic and the beans with lemon and parsley. 7. 0:50–1:00 — Slice the venison and serve dinner. Keep the pudding chilled and add fruit and crisp toppings just before dessert. ### Notes - Use separate oven racks and rotate the vegetable trays if browning is uneven. If oven space is tight, roast the squash first and return it briefly to warm while the venison rests. ## Plating Keeping the three savory elements distinct preserves their textures and highlights the venison's rosy center. A shallow dessert bowl leaves room for contrasting toppings. ### Instructions 1. Fan the venison slices along one side of each warm plate and spoon over a little resting juice. 2. Pile the beans across the upper portion of the plate and arrange the delicata alongside, finishing the squash with its reserved pomegranate and parsley. 3. Serve the pudding separately after dinner, with the fruit and crunchy toppings arranged around rather than completely covering the chocolate. ## Leftover Path Gentle reheating protects lean venison, while storing the dessert toppings separately preserves their crunch. ### Instructions 1. Refrigerate the meat and vegetables in separate covered containers within 2 hours. Use within 3–4 days. 2. For hot leftovers, reheat covered to 165°F with a splash of water or stock; expect the venison to lose its rosy center. Alternatively, serve properly chilled leftover slices cold with the roasted vegetables and a lemon-parsley dressing. 3. Refrigerate the pudding with a cover pressed against its surface and use within 2 days. Store cut fruit separately in the refrigerator, and keep coconut flakes and cacao nibs airtight at room temperature. 4. Turn leftover squash and beans into a next-day lunch salad, adding the pomegranate and balsamic only when serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.