Sous Vide Topside of Venison | Recipe by sousvidetools.com
Sous Vide Topside of Venison with Honey Roasted Root Vegetables and Mulled Blackberry Sauce
- COOK TIME: 2 Hours
- PREP TIME: 1 Hour
- DIFFICULTY: Easy
Ingredients
- 1 x 2-3kg Topside of Venison
- 6 tbsp. Heavily Reduced Game Stock
- 2 tsp Crushed Black Pepper Corns
- 2 tbsp. Chopped Thyme and Parsley
- 1 Whole Bulb of Roasted Garlic (Slow Roasted in the Skins)
- 2 tsp Smoked Sea Salt
- 350g Parsnips
- 350g Celeriac
- 350g Swede
- 350g Turnips
- 350g Carrots
- 200g Red Onion
- Olive Oil
- 50mls Golden Honey
- Thyme, Rosemary and Tarragon
- 6 Cloves Raw Garlic
- 300mls Dark Venison Stock
- 100g Finely Chopped Shallots
- 250mls Mulled Wine
- 100g Blackberries
- 1 tsp Chopped Thyme
Equipment
EQUIPMENT
- Vacuum Packaging Machine
- Vacuum Pack Pouches
- Sous Vide Water Bath
- Chopping Board
- Kitchen Knives
- Sauté Pans
Method
This dish is a different take on a roast dinner. The topside of venison is full of character and flavour.
METHOD
- In a bowl squeeze out all the roasted garlic and add the game reduction, a good pinch of smoked sea salt, the peppercorns, thyme and chopped parsley
- Rub the mixture all over the topside and massage into the meat. Leave to stand for 1 hour to marinade a little then place into a vacuum pouch and seal
- Cook sous vide in a preheated water bath at 56 degrees for 2 hours 30 mins (rare) or 59 degrees (medium rare) or 62 degrees (medium)
- Either chill down or use straight away
- Preheat the oven to 200 degrees
- Peel all the vegetables and cut to a similar size then transfer a large bowl and sprinkle generously with olive oil, honey a little garlic and herbs. Season with salt and pepper
- Spread in a single layer in a roasting dish and roast for 10-15 minutes until caramelised and soft.
- In a small saucepan gently sauté the chopped shallots and a crushed clove of garlic until soft. Add the mulled wine and reduce to 100mls then add the game stock and reduce to a nice consistency. Add the blackberries at this point along with a good twist of black pepper
- To serve, take the topside of venison out of the pouch and heavily caramelise in a hot pan with oil, paying special attention to the fat – it’s important to crisp up the fat
- When done, slice onto a plate and serve with the roasted vegetables and the blackberry sauce
Chef’ Tip –
The venison would be delicious if it was smoked before cooking, or maybe chill the venison down and slice thinly Carpaccio style and serve with chutney.
Latest Offers
