Russell Brown's sous vide venison taco recipe gives this beautiful game meat a Mexican twist, with bitter chocolate and ancho chilli adding bountiful flavour.
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To begin, toast the chilli in a hot dry frying pan until it is soft and aromatic. Remove the chilli from the pan, place in a bowl and cover with hot water, weighing down with a ramekin to keep it submerged. Leave for 15 minutes
Sweat the shallots and garlic in a little oil until softened but without colour. Add the tomato purée, thyme and mustard to the shallots and cook out for a few minutes. Add the wine to the pan and reduce to a syrup
Add the stock to the shallot and wine mixture and reduce by a third. Take the stalk and most of the seeds from the chilli and add the chilli to the shallot mix
300ml of dark chicken stock, or veal stock
5
Transfer to a blender and blitz to a purée. Return to the pan and continue to reduce until a thick paste is obtained. Adjust the seasoning to taste
6
Whisk the chocolate into the sauce and stir in the venison. Transfer to a cold tray and then cool completely in the fridge if not cooking straight away
Place the venison in a vacuum bag, seal on full pressure and cook in the water bath for 12 hours
9
To serve, remove the bag from the water bath and tip the contents into a bowl. Break up roughly with a fork and check the seasoning
10
Heat the tortillas gently in a pan and fill with lettuce. Top with the venison mix and sprinkle over cheese, chillies and coriander, then add a dollop of crème fraîche is desired
Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.
Get all the latest recipes straight to your inbox
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Sous vide venison tacos with ancho chilli and bitter chocolate
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Sous vide venison tacos with ancho chilli and bitter chocolate
Get in touch
Sous vide venison tacos with ancho chilli and bitter chocolate