The prospect of using sous vide for Sunday lunches sounded too good to be true. Really large cuts can even be started on a Saturday night, meaning that you wake up to a wonderfully tender joint on a Sunday morning.
For smaller cuts (such as the venison steaks used in this recipe), one hour is the perfect amount of time to put on the roasties, mix a Bloody Mary and peruse the Sunday papers. The best part is that once the cooking is over, the result is a lusciously red, moist joint of meat, rather than the dreaded greyness of an overdone Sunday roast.
Ingredients Serves: 4
- 200g venison fillet per person
- Drizzle of vegetable oil
- Salt Pepper
- 20g butter
- 50ml red wine
- Fill the sous vide machine with warm water from the tap, and set it to 56°C.
- Lightly coat the venison in oil, season with salt and pepper and vacuum-seal inside a large pouch.
- Place the venison in the sous vide machine at 56°C for 1 hour.
- Take out the meat, and strain the juices through a piece of muslin into a jug.
- Heat a little butter and oil in a frying pan, and sear all sides of the venison to get golden-brown colours on the outside. Set aside to rest.
- Deglaze the pan with a splash of red wine, and then add the meat juices, for a rich, dark jus to serve with the venison.