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Sous Vide Elderberries | Recipe by sousvidetools.com

Pickled Elderberries cooked Sous Vide, Venison Tartar and Sour Dough Tuille

Pickled Elderberries cooked Sous Vide, Venison Tartar and Sour Dough Tuille Fruits
  • COOK TIME: 21 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium



  • 70-140g Venison Fillets, Or Sirloin, well-trimmed and very finely chopped
  • 1 tbsp. Capers, very finely chopped
  • 3 Baby Gherkins, very finely chopped
  • ½ Shallots, very finely chopped
  • Worcestershire Sauce, to taste
  • Dijon Mustard, to taste
  • Tabasco, to taste
  • 1 tbsp tomato ketchup
  • 3 Juniper Berries
  • 1 tbsp Chopped Tarragon
  • 1 Egg Yolk


  • Sour Dough
  • Olive Oil


  • 200g elderberries picked and washed
  • 75mls Red Wine Vinegar
  • 50g Castor Sugar
  • 1 Crushed Cinnamon Stick
  • 1 Star Anise







The elderberry is a native ingredient which comes into season late summer. This pickling process will preserve the fruit, giving it much more versatility.


  1. First pickle the elderberries. In a vacuum pouch add the washed elderberries, the vinegar, castor sugar, crushed cinnamon and star anise
  2. Seal the pouch and in a preheated water bath cook sous vide at 60 degrees for 2 hours then refrigerate
  3. Combine the venison, capers, gherkins and shallot in a bowl and mix with a wooden spoon. Add
  4. Worcestershire sauce, Dijon mustard and Tabasco sauce, to taste, and the tomato ketchup
    Crush the juniper berries using a pestle and mortar and add to the venison. Stir in the tarragon.
  5. Spoon the mixture into a metal ring placed on a serving plate. Remove the ring and make a small indentation in the top of the tartare with a spoon. Carefully place the egg yolk in the indentation.
  6. On a baking sheet drizzle the thinly sliced sour dough with a little olive oil and salt, bake at 180 degrees until crisp
  7. To serve, add the bread crisps to the plate with the tartar and spoon on some pickled elderberries

Chef’s Tip –

Why not poach the elderberry in red wine and sugar for a sweet version of this versatile fruit.

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