Venison With Cherry Sauce

Anova Culinary

4 filets of venison 1 tsp fresh rosemary, freshly chopped 1 tsp red peppercorns , freshly ground 2 juniper berries, freshly ground 3 oz. butter Cherry sauce 10½ oz tart cherries 2fl oz ruby port 2fl oz red wine 5 fresh wild celery leaves, finely chopped 1 shallot onion, finely chopped 1 tbsp game stock, concentrated 3 ½fl oz water ¾oz butter A pinch of white pepper

Author

Bo Schumacher

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 127F / 52.8C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 127ºF / 52.8ºC
  2. Mix rosemary, peppercorns and berries well and coat filets on all sides. Leave ½ tbsp of the mixture for the cherry sauce
  3. Place filets in vacuum bags and cook sous-vide for 60 minutes in 127ºF.
  4. Cherry Sauce prep
  5. Boil ruby port and wine until half remains.
  6. Sauté shallots, wild celery and a pinch of white pepper on medium heat for 2 minutes, or until onions are translucent but not colored.
  7. Add reduced liquid, cherries and all other ingredients (including ½ tsp of rosemary mixture). Cover and let simmer on low heat for 15 minutes.
  8. Mix sauce well with a blender until a smooth consistency
  9. Return sauce to stove and let simmer for 5 more minutes. Stir occasionally.

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  1. Flash sear steaks on each side then pour sauce over.