ALL · Meat Dishes · sauces & dips · Venison

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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ALL · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Scottish Cuisine · Soups and Stews · Venison

Venison and Chorizo Casserole

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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.

Serves 2

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

 

  1. Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
  2. Add the Chorizo, garlic and onion and stir through for few mins until golden.
  3. 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.                                                                                                                            20160409_173408
  4. I served with some wild rice but it is also lovely with boiled potatoes and green veg.

YUMMY!

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