Sous Vide Venison with a Balsamic Wine Jus on a Sweet potato fondant

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Sous Vide, Sous Vide, Sous Vide……..oh yes, definitely my favourite method of cooking. This Venison was so succulent and juicy, the flavour was absolutely delicious.

 

Makes 2 servings

2 large venison steaks

Salt & Pepper to taste

For the Sweet Potato:-

1-2 large sweet potatoes

1 tbsp butter

1 tbsp oil

Few sprigs of rosemary

Salt & Pepper

For the Balsamic Jus:-

1 tbsp butter

2 shallots – thinly sliced

1 tbsp balsamic vinegar

125ml Merlot Red wine

Few sprigs of Rosemary

1 heaped tsp redcurrant jelly

 

  1. Season the Venison Steaks with Salt & pepper. Vacuum pack.                              20190128_122857
  2. Heat a large pan of water to about 58-60 deg C, immerse venison into the water and cook for about 1 hour.
  3. Meanwhile, slice the sweet potatoes and place into a food bag, coat with 1 tbsp oil, salt & pepper and rosemary, ensure fully coated. Preheat Crisperplate (if you have one, if not roast in oven for about 30-40 minutes depending on thickness.) Place sweet potato onto crisperplate with butter and cook for 8 minutes, remove, turn over and cook for a further 3 minutes (depending on thickness).                                                 20190128_144109
  4. Remove Venison from the vacuum bag, heat 1 tbsp oil in a pan on high heat and seal the meat about 1 minutes each side, remove and allow to rest for a few minutes.
  5. Meanwhile, place 1 knob of butter into the same pan you seared the venison and melt, add in the shallots and soften. Add in the redcurrant jelly and rosemary and caramelise, pour in the wine and balsamic vinegar bring to a high boil and reduce for a few minutes until sauce thickens slightly.                                                    20190128_144056
  6. Slice up the venison, place on top of the sweet potato and serve with the sauce……Yummy!

 

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Sous Vide Rump Steak

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Sous Vide is a method of cooking which food is placed in a plastic pouch (preferably vacuum packed) and immersed in water to cook at about 55-58 deg ideally. This method does take longer but the results are so much better.

Some benefits of Sous Vide Cooking:-

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

 

I seasoned my meat before and vacuum packed. Bring a pan of water to 55 deg temp and place bag inside. Leave a bit of the bag on edge and put a lid on to hold bag in water. Cook for about 1-2 hours. (medium-rare)

When ready remove and heat a little oil in pan on hob, remove the steak and sear on both sides for about 30 secs each side to seal. Place a knob of butter in pan and spoon over meat. Serve.

This will be the juiciest steak you will ever eat.

steak