Perfect Sous Vide Venison Racks With Dijon And Chives
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A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
A beautiful set a frenched lamb racks are always a winning dish that’ll impress your dining companions. Want to take that recipe up to eleven? Sub in venison for lamb, use the perfecting exactness of sous vide, and add some bright colors to the mix for maximum wow factor. Venison is a great substitute for factory-farmed red meat. It’s leaner, carries more protein punch per gram, and has a deeper, more satisfying texture. The best way to amplify all of those factors is to not overcook the meat. Venison is as delicate as any spring lamb or smoked duck breast. It demands the finesse an Anova Precision Cooker provides.
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Pro-level cooking techniques made simple.
Ingredients for 6
.75kg/1.5lb Venison Rack, Frenched (about five or six ribs should be showing)
Fresh Marjoram
Fresh Sage
Green Onion
2 Garlic Cloves
Dijon Mustard
Butter
Salt and Pepper
Optional reduction: Mushrooms
Directions
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Step 1
5dd a direction