Venison With Cherry Sauce

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Bo Schumacher

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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
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Ingredients for 1

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 127ºF / 52.8ºC

  • Step 2

    Mix rosemary, peppercorns and berries well and coat filets on all sides. Leave ½ tbsp of the mixture for the cherry sauce

  • Step 3

    Place filets in vacuum bags and cook sous-vide for 60 minutes in 127ºF.

  • Step 4

    Cherry Sauce prep

  • Step 5

    Boil ruby port and wine until half remains.

  • 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.

  • 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.

  • Step 8

    Mix sauce well with a blender until a smooth consistency

  • 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.

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127 F / 52.8 C Recipe Temp
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