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Sous Vide Single Muscle Venison | Recipe by sousvidetools.com

Single Muscle Venison Haunch cooked Sous Vide with Roasted Cep Mushrooms and Black Pepper Butter

Single Muscle Venison Haunch cooked Sous Vide with Roasted Cep Mushrooms and Black Pepper Butter Game
  • COOK TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x 350g Single Muscle Venison Haunch
  • 4 tbsp. Mixed Pepper Corns, crushed
  • 250g Salted Butter
  • 100g Sun-Blushed, Marinated Tomato
  • 1 tsp Smoked Paprika
  • 1 tsp English Mustard Powder
  • 2 tsp Chopped Thyme
  • 2 tsp Chopped Parsley
  • 50mls Olive Oil
  • 300g Fresh Cep Mushrooms (Peeled and Washed )
  • Sea Salt
  • Lemon Juice
  • White Pepper





This lesser known single muscle cut is quite hard to come by but is worth searching for. It’s rich in flavour and as tender as fillet.


  1. In a small bowl mix the olive oil with the smoked paprika, chopped thyme, mustard powder, a pinch of sea salt and a little white pepper
  2. Trim off any silver skin or fat from the venison haunch
  3. Toss the venison into the flavoured oil and leave to marinade for one hour
  4. Vacuum seal the fillets in the correct sized vacuum bags
  5. Cook in a preheated water oven at 55 degrees for 1 hour 20 mine (rare) 59 degrees (medium rare) or 62 degrees (medium)
  6. Soften the butter. Finely chop the sun blushed tomato and beat into the butter. Add the chopped parsley and the crushed peppercorns
  7. Using Clingfilm, mould the butter into a sausage shape, wrap tightly and refrigerate
  8. When the venison have finished cooking, take from bag
  9. In a very hot pan caramelise them on all sides, take out and rest
  10. In the same pan add a small knob of butter and roast the ceps, finishing with salt and a squeeze of lemon juice
  11. Carve the venison onto a plate or a board, slice the pepper butter and place on the venison
  12. Serve the mushrooms on the side

Chef’s Tip –

Venison is a fantastic flavoured game. Try rubbing with redcurrant jelly and crushed rosemary leaves before cooking.

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