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 spicesEnlarge

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

Serving suggestions

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