Venison Short Loins with Chanterelles and Blackcurrant broth

A rustic light and fresh dish for fall that is very common in Sweden during deer hunting season. The trick is to do a reversed sear on the short loins, which means to cook the short loins low and slow, and then give them a quick sear afterwards, which sous vide is very suited for. The potato gratin recipe below is set as a base, but you can play around with adding onion, white pepper, fresh nutmeg, fresh herbs like thyme or rosemary together with different kinds of strong cheeses on top like cheddar, gruyere or even stilton. If Jerusalem artichoke is not your thing, replace it with more potato or parsnip for example. The broth is very light without cream or thickener, which makes it more of a quick pan broth. You use a sauce thickener or cream to make it a little bit thicker into a gravy if that is what you prefer.

Author

Per Brage

BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on instagram here: https://www.instagram.com/perbrage/

Prep Time: 01:00

Recipe Time: 02:00

Temperature : 129.2F / 54C

Ingredients

• 2 venison short loins (deer, about 1 lb)
• 1.3 lb floury potatoes
• 1 lb Jerusalem artichoke
• 2 garlic cloves, finely chopped
• 0.9 cup single cream
• 0.9 cup regular milk
• 10 oz grated västerbottenost (strong cheddar, grated)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 10 oz chanterelles
• 2 tablespoons butter
• 2 garlic cloves, halved
• 0.5 cup red wine
• 0.5 cup water
• 1 tablespoon veal broth
• 1-2 tablespoons blackcurrant jelly
• 1 pinch salt
• 1 pinch black pepper
• 0.5 teaspoon soy sauce
• Cooking oil
• Butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
2. Trim the silver skin from the short loins if needed and add salt and black pepper.
3. Vacuum seal using a vacuum sealer and place in bath for 2 hours. Turn on the oven and set it to 392°F/200°C.
4. Peel and slice your potatoes and Jerusalem artichokes. Peel and finely chop the garlic. Grease a larger baking dish, or smaller baking dishes if available.
5. Add the potato slices, Jerusalem artichoke slices, and finely chopped garlic to a large pot and poor over the milk and cream. Bring to a boil and then add salt and pepper. Poor the pot into baking dishes and spread the cheese on top. Bake in the oven for about 30-40 minutes, and try to time it so that the gratin is done at the same time as the short loins are ready in your sous vide bath.
6. Remove the gratin from the oven when the potatoes are soft and when you have a nice melted and browned cheese on top. Let it cool off while you do the finishing touches.

Finishing Steps

1. Remove short loins from bag and heat up a cast-iron pan on very high heat. Use oil and butter and sear the short loins for 20-30 seconds on each side, or until they have a nice color. Hold them side way to also give a quick sear on the edges if needed. Remove the short loins from the cast-iron pan and let them rest meanwhile making the blackcurrant broth.
2. Lower the heat slightly and add the chanterelles to the cast-iron pan. Sear them with some more butter and whole garlic cloves.
3. Add red wine and let it boil for 10-30 seconds before adding water and veal broth. Lower heat to low and let simmer for a few minutes while adding the blackcurrant jelly, soy, salt and pepper. Stir!
4. Cut the tenderloins in half-inch slices and put the slices on the plates. Place chanterelles on top of the short loin slices and use a spoon to poor some broth over the chanterelles. Add the gratin to the plate and some additional teaspoons of blackberry jelly. Enjoy!