LEVEL | Intermedio |
PRODUCT | VENISON |
PORTIONS | 6 a 8 |
PREP TIME | 30 Minutos |
COOK TIME | 30 Minutos |
REST TIME | -- |
TOTAL TIME | 1 hora |
New Zealand venison is very lean, making it an excellent candidate for sous vide cooking. With a quick finish in the pan, this 100% grass-fed venison will produce excellent taste and tenderness.
Ingredients:
1 Venison Striploin
2 Bay Leaves
3 sprigs of Fresh Thyme
1 tbsp Fruity Extra Virgin Olive Oil
½ cup Frozen Sweet Cherries, thawed & drained
½ cup of Juices from Frozen Cherry Package
1 cup Beef Stock
1 tbsp Pomegranate Molasses
1 tsp sugar
1 tbsp Cognac
Salt & Pepper
STEP-BY-STEP
Step 1
Set your immersion circulator or sous vide water bath to 55 °C. Season the venison with salt and pepper, then vacuum pack it with the thyme and bay leaf in a sous-vide safe bag. Lower the bag into the sous vide bath and cook for 1 ½ hours.
Step 2
Near the end of the cooking time, combine the thawed cherries, liquid from their packaging, thyme, stock, sugar, cognac, pomegranate molasses and bay leaf in a small pan. Bring the mixture to a simmer and cook it down until the liquid coats the back of a spoon (about 10 minutes).
Step 3 When venison has finished cooking, cut the bag open and strain the collected juices into the cherry sauce. Continue to simmer the sauce until it has returned to the previous consistency, then taste it and add salt if needed.
Step 4
Get an oiled frying pan very hot and sear the venison in it over medium high heat. Turn the venison to sear it to a browned crust on all sides.
Step 5
Slice the venison and serve it with the sauce and your choice of sides.
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