Remove the venison steaks from the packaging and let bloom. Rinse the bulgur in a sieve with cold water. Bring the 100ml of water and the bulgur to the boil and then allow to swell for about 7 minutes at low heat, with the lid closed. Peel onion and cut into small cubes. Wash the herbs and finely chop them. Dice the sheep's cheese.
Put the bulgur in a large bowl and loosen up with a fork. Add onion, pomegranate seeds, olive oil, white wine vinegar and ¼ of the herbs. Season with salt, pepper and cumin and carefully mix with the sheep's cheese.
Cut off the upper quarter of the tomatoes and remove the seeds with a spoon. Fill the tomatoes with the bulgur salad.
Rub the steaks with oil and season with salt and pepper. Heat a fry pan, then fry the steaks for three minutes on each side (medium-rare). Place on a plate, cover and leave to rest for 5 minutes. Heat the tomatoes on the grill.
Mix the remaining herbs with the yoghurt and serve as a dip for the steaks and the stuffed tomatoes.