Black Cherry Venison Shank

Venison foreleg cooked sous vide in a savory cherry sauce topped with smoked Gouda and slivered toasted almonds

Author

my_hrnndz

Prep Time: 01:00

Recipe Time: 53:00

Temperature : 144F / 62.2C

Ingredients

• Venison shank rubbed with kosher salt and cracked black pepper
• 1 sweet onion, grated
• 4 garlic cloves, halved
• 2 cups pitted black cherries (frozen or fresh)
• Handful dried mushrooms
• 2 tsp better than boullion (chicken)
• 2 c boiling water
• 2 1/2 Tablespoons fresh Lemon juice
• 3/4 c port wine
• 1- 1 1/2 teaspoons Salt
• 1/2 teaspoon Crushed red pepper
• 1 teaspoon allspice berries
• 2 stems rosemary
• Italian parsley
• Smoked Gouda
• Slivered almonds

Directions

1. Pour boiling water over dried mushrooms and set aside to steep. Grate onion, sauté in large saucepan with butter and olive oil and cook until sound changes to dry sizzle . Add cherries, garlic and allspice berries and reduce. Add lemon juice, and boullion to pan, strain mushrooms from stock and add to pan. Simmer until reduced by half. Add salt and red pepper to taste.
2. Place shank in vacuum bag, place two sprigs of fresh Rosemary in bag. Add reduced sauce from pan.
3. Seal bag. Cook Shank for 52 hours at 144 degrees sous vide.
4. Remove shank from water bath and let rest. Remove from bag after cooling for 10 minutes, heat olive oil in large skillet and add shank to pan to carmelize. Set aside 1/2 of juices from bag, pour remainder into skillet with shank to reduce.
5. Using immersion blender, blend reserved sauce until smooth and set aside.

Finishing Steps

1. Chop Italian parsley. Finely grate Gouda. Toast almonds. Plate venison shank pieces topping with parsley, grated Gouda and almond, drizzling remainder of blended sauce over all. Serve with roasted golden beets and chèvre and a green salad.