{}

Cooking the venison fillet sous vide ensures that the meat is cooked evenly. The meat is also infused with the spices during this preparation. Sear the meat on all sides in the butter from the vacuum sealer bag.

component image
component image

Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

1
kg
fillet of venison
300
ml
beurre noisette
20
g
cinnamon stick
5
g
ginger
15
g
cardamom pod
15
g
cloves
2
l
brine, 7% salt

Scale recipe

component image