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Venison with Salt Baked Celeriac | Recipe by sousvidetools.com

Smoked Venison with salt baked celeriac,sweet potato fondant and variations of sprouts & blackberries

Smoked Venison with salt baked celeriac,sweet potato fondant and variations of sprouts & blackberries Game
  • COOK TIME: 12 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

Venison

  • 4 x 8oz pieces of Venison loin
  • 600g unsalted butter
  • salt

Celeriac in a salt crust

  • 4 x celeriacs
  • 800g table salt
  • 800g plain flour
  • tepid water to bind and create dough

Pickling liquor

  • 400g caster sugar
  • 400ml water
  • 400ml white wine vinegar
  • 4 green cardamon pods
  • 32 pink peppercorns
  • 4 sprig lemon thyme
  • juice of 1 lemon

Sprouts

  • lemon juice
  • clarified butter
  • 24 whole sprouts

Sweet potato fondant

  • 4 large sweet potatoes
  • 1kg salted butter
  • 4 sprigs of rosemary
  • 12 tbsp water

Blackberries

  • 1 ltr beef demi
  • 100g unsalted butter
  • 24 blackberries

Method

A delicious sous vide venison recipe courtesy of chef Karim Maoui.

Method

  1. Divide the dough mixture into 4 equal portions
  2. Encase each whole celeriac in one of the dough portions, bake at 180°C, cook to a core temperature of 82°C, remove from the oven, allow to cool before peeling the crust and skin from the celeriac. Ball into 2cm. Reserve for later
  3. Combine all of the ingredients and heat to a gentle simmer for 5 minutes. Remove and chill to room temperature
  4. Preparing the sprouts: Take 24 whole sprouts & reserve four for later. Peel the outer leaves and trim the base, cut into quarters & sauté in clarified butter and a squeeze of lemon juice. With the remaining sprouts gently peel the leaves and place into the pickling liquor
  5. Preparing the sweet potato fondant: Peel and cut into 1.5” rounds. Place 1kg salted butter into a pan and gentle melt, add the sweet potato, a sprig of rosemary and 12tbsp of water, gently bring to a simmer, cook for 5 minutes and turn over, place into an oven that has been preheated to 170°c for 10 minutes. Remove and press the tip of a knife into the centre, it should enter without force
  6. Venison: Take 600g unsalted butter at room temperature and place into an air tight container. Using a poly science smoking gun and mixed spice oak smoking chips, double smoke the butter. Take each 8oz piece of venison loin and coat in the butter, vacuum seal and cook in the water oven at a temperature of 53.3°C for 37 minutes. Remove and pan fry and season with sea salt to finish. Rest, trim the ends and slice length ways
  7. Preparing the blackberries: Heat 1ltr of beef demi until reduced by ¾, add 100g of unsalted butter and 24 blackberries. Take 2 blackberries and ½ length ways. Use raw
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