Venison steak cooked sous vide with potato gratin, brussels sprouts and juniper sauce.
| Servings | 4 Portions |
| Tags | Game Meat | Main Course | Party Food | Swedish |
| Allergens | Gluten, Milk, Soybeans, Wheat |
| Prep Time | 15 min |
| Rest Time | 300 min |
| Cook Time | 15 min |
Then it was time to take out the venison knuckle that had been hiding in the freezer for a while. Cooked sous vide, it makes a lovely piece of meat and I don't want to make it more artificial than eating it with some potato gratin, brussels sprouts, a simple juniper sauce and some currant jelly.
It's a dish that can let the meat be the centerpiece and the rest just be fairly simple side dishes. The juniper sauce is certainly good, but a ready-made red wine sauce or brown sauce works quite well. In my first attempt, which I also took pictures of, the sauce turned out a little too loose - I should have reduced it longer, but it tasted good!
In the picture, I didn't include the currant jelly, but it's definitely a good side dish to have. I also tried using plum jam, which turned out good too!
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Ingredients
Directions
- Trim the meat. Season with salt and pepper. Vacuum pack the meat.
- Cook sous vide, 58°C for 4-6 hours. (I did 5 which I thought was good).
- (Make sure to start cooking the potato gratin and brussels sprouts when the meat is almost done.)
- Open the bag and take out the meat (save the liquid in the bag for the sauce). Dry the meat with paper.
- Fry the meat in the oil in a hot frying pan for about 1 minute.
- Add butter, garlic and rosemary - fry for about a minute until the meat has a nice color all around.
- Pick up the meat and place on a cutting board to rest while preparing the sauce.
- Pour the liquid from the sous vide bag into the frying pan that the meat was just fried in and then add the flour.
- With a whisk - make sure the flour is evenly distributed and that there are no lumps left.
- Add gin, broth and crushed juniper berries - bring to a boil.
- Add creme fraiche and soy sauce. Bring to a boil and reduce until desired consistency.
- Season with salt and pepper.
- If necessary, strain the sauce into a saucepan to get rid of the crushed juniper berries.
- Cook the potato gratin however you like. Try to time it so that it is ready at about the same time as the meat.
- Cook the Brussels sprouts however you like. Make sure they are ready at about the same time as the meat.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2947.57 kcal | 736.89 kcal | 123 kcal |
| Carbohydrates | 204.65 g | 51.16 g | 8.54 g |
| Fat | 160.8 g | 40.2 g | 6.71 g |
| Protein | 143.07 g | 35.77 g | 5.97 g |
| Sugar | 82.2 g | 20.55 g | 3.43 g |
| Salt | 13.66 g | 3.41 g | 0.57 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
