Gastronomixs

Fillet of venison cooked sous vide with VOC 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.

Fillet of venison cooked sous vide with VOC spices

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Ingredients

300

ml

beurre noisette

20

g

cinnamon stick

5

g

ginger

15

g

cardamom pods

15

g

cloves

2

litres

brine (7% salt)

1

kg

fillet of venison

Preparation method

  • Mix the beurre noisette with the spices and leave to infuse for 24 hours. 
  • Clean the fillet by removing any membranes.
  • Brine the meat for 30 minutes.
  • Remove the meat from the brine and pat dry.
  • Preheat the sous vide bath to exactly 59°C.
  • Pull-vacuum the meat together with the butter.
  • Cook in the sous vide bath for 40 minutes.
  • If not using the product immediately: quickly cool the product in a blast chiller or in ice water. If using the product straight away: remove the meat from the vacuum sealer bag and fry in the butter from the bag until nice and brown.

Serving suggestions

  • As a component in a composition with Granny Smith apple, spiced beurre noisette, celeriac, or mushrooms.
  • As a component in a composition with black pudding, cauliflower, potato, or chicory.

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