Venison Short Loins with Chanterelles and Blackcurrant broth
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Ingredients for 4
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
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Step 2
Trim the silver skin from the short loins if needed and add salt and black pepper.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
Lower the heat slightly and add the chanterelles to the cast-iron pan. Sear them with some more butter and whole garlic cloves.
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Step 2
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!
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Step 3
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!