Venison With Cherry Sauce
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Precision® Cooker Accessories
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Ingredients for 1
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 127ºF / 52.8ºC
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Step 2
Mix rosemary, peppercorns and berries well and coat filets on all sides. Leave ½ tbsp of the mixture for the cherry sauce
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Step 3
Place filets in vacuum bags and cook sous-vide for 60 minutes in 127ºF.
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Step 4
Cherry Sauce prep
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Step 5
Boil ruby port and wine until half remains.
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Step 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.
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Step 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.
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Step 8
Mix sauce well with a blender until a smooth consistency
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Step 9
Return sauce to stove and let simmer for 5 more minutes. Stir occasionally.
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Step 0
Flash sear steaks on each side then pour sauce over.