ALL · Meat Dishes · sauces & dips · Venison

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

20190128_144601

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!

 

20190128_144548

ALL · dinners · Duck · Healthy Eating Ideas · Meat Dishes · sauces & dips

Sous Vide Duck Breast & Vegetables with a Blue Cheese Sauce

20190128_153446

I’m really liking experimenting with Sous Vide Cooking, Sous vide meaning under vacuum. There are many benefits to this method, here are some:-

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.

 

Serves 2

For the Duck:-

2 x Duck Breasts

Salt & Pepper to taste

1 tbsp oil for searing

For the Vegetables:-

Handful of Cherry tomatoes

Few basil leaves

Couple sprigs of Rosemary

100-150g Mangetout

For the Blue Cheese Sauce:-

100ml Creme Friache

50g Blue Cheese (I used Roquefort)

1 tbsp butter

 

  1. Season the duck breasts and score the skin. Vacuum pack.                                          20190128_122845
  2. Heat a large pan of water to between 58-60 deg C, place vacuum pack into the pan making sure its full immersed in the water, put on lid and cook for about 2 hours.                                                                                                          20190128_134121 20190128_125958
  3. Meanwhile vacuum pack all the vegetable ingredients and immerse this in the water at same temperature for about 45 minutes.                                                20190128_152907
  4. Just before serving, melt the butter in a pan on medium heat, reduce to a low heat and gently heat through the creme friache (do not boil), crumble in the blue cheese and mix through until warm.
  5. Remove the duck breast from vacuum bag. Heat a little oil to high in a pan and sear the meat for about 1-2 minutes on skin side or until slightly crispy and 1 minute on other side, remove and allow to rest for a few minutes. Slice and serve on top of the vegetables with the sauce. Yummy!

 

20190128_153504