Venison with Asparagus and Tomatoes
Rinse the asparagus, peel the lower thirds and remove woody ends. Cut the asparagus into 6-7 cm (approximately 2 1/4-2 3/4 inch) long pieces. Blanch in a pot of boiling salted water until tender crisp, about 3-5 minutes. Drain and keep warm.
Season the venison steaks with salt and pepper to taste. Heat the oil in a skillet. Add the steaks and cook for 2 minutes. Reduce the heat, and continue cooking the venison steaks for 5 minutes, turning once. Remove from the heat, cover and allow to rest for 2-4 minutes.
Stir the balsamic vinegar into the skillet. Add the stock and bring to a boil. In a small bowl, stir the cornstarch with cold water until smooth. Stir the cornstarch mixture into the stock mixture, and simmer until thickened. Season with salt, pepper and maple syrup to taste.
Rinse and quarter the cherry tomatoes. Cut the sun-dried tomatoes into strips. Heat the olive oil in a skillet. Add the fresh and sun-dried tomatoes to the skillet and cook briefly. Season with salt and pepper to taste.
Slice the steaks and arrange in towers on plates. Serve with the asparagus, tomatoes and sauce. Serve garnished with the pink peppercorns.