Fillet of venison cooked sous vide with spices
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.


Allergens and dietary requirements
- Cow's milk
- Lactose
Ingredients
1
kg
fillet of venison300
ml
beurre noisette20
g
cinnamon stick5
g
ginger15
g
cardamom pod15
g
cloves2
l
brine, 7% salt
