VENISON, ANCHO CHILLI AND BITTER CHOCOLATE TACO | Recipe by sousvidetools.com

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VENISON, ANCHO CHILLI AND BITTER CHOCOLATE TACO

VENISON, ANCHO CHILLI AND BITTER CHOCOLATE TACO Game
  • COOK TIME: 12 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 500g diced venison
  • 1 Ancho chilli
  • 1 clove garlic
  • 1tsp chopped thyme
  • 1 large banana shallot, sliced
  • 200ml red wine
  • 300ml dark chicken or veal stock
  • 20g tomato puree
  • 10g dijon mustard
  • Maldon salt and fresh ground black pepper
  • 20g bitter chocolate, minimum 70% cocoa solids

Method

METHOD

  1. Begin with making the base sauce. Heat a frying pan on a fairly high heat and toast the Ancho chilli, without oil. Press the chilli into the pan until it starts to blister
  2. Transfer it to a small bowl and cover with boiling water. Leave to soak for 15 minutes
  3. Meanwhile, finely slice the shallots and 1 clove of garlic. Transfer to a pan and sweat them down until softened
  4. Add the chopped thyme, Dijon mustard and tomato puree. Stir and cook for a minute or so. Pour in the wine and allow to reduce down to a syrup
  5. Meanwhile, heat some oil in a pan. Take your diced venison and season with salt and ground pepper. Transfer a small quantity to the pan and spread out. Heat on high and allow to brown. Repeat with the remainder of the meat
  6. Once the wine has reduced, pour in your stock
  7. Take your chilli and slice open. Remove the majority of the seeds and roughly chop then transfer to the sauce mixture.
  8. Heat until the stock has reduced by a third and then puree to a smooth texture. Add the chocolate and whisk until melted.
  9. Add the venison to the sauce and combine until the meat is coated. Transfer to a tray and then chill in the fridge
  10. Take the chilled meat and spoon into a vacuum pouch. Use a vacuum sealer to seal the pouch
  11. Place the pouch into a preheated water bath (75⁰C) for 12 hours
  12. Once cooked remove the venison from the pouch into a bowl
  13. To prepare the tacos, shred a little lettuce. Line the tacos with the lettuce and then spoon in some of the meat. Finish with crème fraiche and grated mature cheddar, coriander and jalapenos. Serve immediately

 

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