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
- Season the Venison Steaks with Salt & pepper. Vacuum pack.
- Heat a large pan of water to about 58-60 deg C, immerse venison into the water and cook for about 1 hour.
- 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).
- 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.
- 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.
- Slice up the venison, place on top of the sweet potato and serve with the sauce……Yummy!
On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some. I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.
300g Diced Venison
75g Chorizo – sliced/diced
1 onion chopped
1 crushed garlic
1 tbsp smoked paprika
salt & pepper
250ml beef stock
100ml red wine (I used Merlot, perfect with venison)
1 Bay leaf
1 carrot sliced or you could use butternut squash
1 tbsp flour
- Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
- Add the Chorizo, garlic and onion and stir through for few mins until golden.
- Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.
- I served with some wild rice but it is also lovely with boiled potatoes and green veg.
Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html
They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.
I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.
1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).
2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.
4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!