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Venison blade cooked sous vide

By cooking sous vide with the demi-glace and shallot, you remove quite a bit of 'livery' flavour from the blade. You can discard the liquid or use it for another preparation.

Makes 850g.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

1
kg
venison blade steak
150
g
demi-glace
1
juniper berries
5
pieces
black peppercorns
100
g
shallot, finely cut
1
leaf
bay leaf
200
g
game gravy
as needed
salt and pepper

Scale recipe

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