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New Zealand Venison Tenderloin Sous Vide with Pea Purée








30 minutes


1 hour




1 hour 30 minutes

Pasture Fresh® venison contains everything from versatility and delicate and subtle flavor, to excellent tenderness, and superior nutritional qualities. This sous vide cooking gives the venison a rich, and consistent taste.



  • 500g New Zealand venison tenderloin

  • 3 tbsp peanut oil

  • 1 tsp extra virgin olive oil

  • 750ml red wine

  • 3 bottles of port wine

  • 750ml meat stock

  • 200g foie gras

  • 200g poultry liver

  • Salt & pepper

  • 100g fresh peas

  • 50ml veal stock

  • 1 carrot

  • 50g black truffle

  • 50ml champagne

  • 150g pearl onion

  • 5 juniper berries



Step 1

Pour 750 ml each of red wine, port wine, and meat stock in a pan for the sauce and let it reduce until it has a syrup-like texture. Prepare the liver crème by, sautéing the foie gras and the poultry liver separately. Do not keep the fat. Season them with salt and pepper.

Step 2

Reduce 750 ml port to approx. 100 ml and add the diced liver. Purée the mixture and strain through a fine sieve to get a fine, smooth crème. Prepare the pea purée by briefly blanching the fresh peas in boiling salt water; if you use frozen peas, let them thaw. Purée the peas with the veal stock and season them with salt and pepper.

Step 3 Cut the carrot in thin strips using an asparagus peeler. Blanch briefly in boiling salt water and quench in ice water. Make small rolls and place them on a plate. Place them in the oven on low temperature to keep them warm. Boil the truffles in 50 ml champagne and 50 ml port for approximately one hour in a covered pan. Remove from the brew and cut into small dice.

Step 4

Peel the pearl onion and roast them in a pan with a bit of peanut oil. Deglaze with 500 ml port. Add three juniper berries and let it boil for approx. 20 minutes with the lid on.

Step 5

Salt the venison tenderloin lightly and brush with the olive oil. Vacuum it together with two juniper berries. Place the meat in your sous vide water bath at 60 °C for one hour. Remove it from the bag, pad dry, and briefly sear it in a pan with a bit of peanut oil briefly on high temperature on both sides. Mix in the meat juice with the marinated pearl onions.

Step 6

Cut the tenderloin obliquely and portion on four plates. Add a dollop of pea purée and liver crème each. Arrange the carrot rolls and pearl onions. Pour the sauce around the arrangement and place the diced truffles on the liver crème.

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