Gastronomixs

Braised venison cheek

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Braised venison cheek

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Ingredients

1

kg

venison cheeks

200

ml

gravy

2

 

shallots

10

 

allspice berries (crushed)

4

tbsp

red wine vinegar

1

sprig

rosemary

3

cloves

garlic

Preparation method

  • Season the cheeks with plenty of salt and pepper.
  • Fry the cheeks on high heat in a heavy-bottomed pan.
  • Then remove the cheeks from the pan and briefly fry the finely chopped shallot in the remaining fat.
  • Leave the cheeks and shallot to cool.
  • Put the venison cheeks and shallot in suitable vacuum bags together with the other ingredients and pull vacuum.
  • Cook the cheeks in a water bath at 77°C for twelve hours.
  • Strain the gravy from the cheeks and reduce to a lovely sauce. The sauce is used to heat up the cheeks just before serving. 

Serving suggestions

  • In a composition with components of potato, Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, sprouts, onion, or sweet potato.

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