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.
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.
