Juniper Crusted Sous Vide Venison

Juniper Crusted Sous Vide Venison, braised cabbage, puréed parsnips, lingonberry veal demi glacé

Ingredient List:

For the Venison Chops:

• 4 Venison Chops

• Salt

• Pepper

• 12 juniper berries (crushed)

• 4tbsp Ghee/Clarified butter

For the Braised Cabbage

• 100 grams butter

• red cabbage (1 small, about 600g, finely shredded)

• 1 apple (peeled, cored, sliced)

• 100 grams sugar

• 4oz red wine vinegar

• 2 cinnamon sticks

• 2 star anise

• 2 cloves

• 1 lemon (zested and juiced)

• salt

• black pepper

For the parsnips

• 1 pound parsnips, peeled and sliced

• salt and black pepper

• 125ml milk

• 125ml heavy cream

• 4 clove of garlic, peeled and smashed

• 1 sprig of thyme

• 1 bay leaf

• 1 stick unsalted butter

• olive oil

Lingonberry Veal Demi-glace

• Buy HERE

• or use beef shortcut HERE

• 4 tbsp lingonberry sauce found HERE

Directions

For the Venison Chops:

1. Heat sous vide bath to 130

2. Season venison chops with salt and pepper

3. vacuum seal venison chops

4. cook venison chops for 1-2 hours

5. while cooking, crush juniper berries using a meat tenderizer, or using a the bottom of a pan on top of a cutting board.

6. Once Chops are done cooking, remove from bags and pat dry with paper towels

7. Season chops again with salt and pepper

8. Season chops with crushed juniper berries

9. Heat ghee in a cast iron or stainless pan over high heat, and sear chops on all sides (about 2 minutes total)

For the braised cabbage:

1. Preheat oven to 325F

2. Melt the butter in a casserole dish over a medium heat.

3. Add the cabbage and apple and cook for 5-10 minutes or until just soft.

4. Add the remaining ingredients, season and stir together for a few minutes.

5. Cover with a wet, crumpled piece of baking paper and a lid and transfer to the preheated oven.

6. Cook for 1½ hours, stirring every 30 minutes, until reduced and tender.

For the puréed parsnips:

1. Put parsnips in a pot, season with salt and cover with milk and cream.

2. Add garlic, bay and thyme then place over medium heat and bring to a simmer.

3. Cook until tender, the tip of a paring knife should easily go through without resistance (15 minutes)

4. Place parsnips in a food processor/blender with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream.

5. Season with salt and pepper to taste.

For the Lingonberry Veal Demi-glace:

1. Make/use 2 cups Veal/Beef demi-glace

2. Combine 2 cups demi-glace and 4 tbsp lingonberry sauce in a pot and simmer over low heat for 10-15 minutes stirring regularly

Serve as pictured