Sous vide venison tacos with ancho chilli and bitter chocolate

by Russell Brown
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Ingredients

Game

  • 500g of venison haunch, diced

Spices & Dried Herbs

  • 1 ancho chilli, dried
  • freshly ground black pepper

Fruit & Vegetables

  • 1 banana shallot, large, sliced
  • 1 garlic clove, sliced

Store Cupboard

  • 20g of tomato purée
  • 10g of Dijon mustard
  • 300ml of dark chicken stock, or veal stock
  • 20g of bitter chocolate, minimum 70% cocoa solids
  • flaky sea salt
  • pickled jalapeños, sliced

Salad & Fresh Herbs

  • 1 tsp chopped thyme
  • 2 little gem lettuces
  • 1 tbsp of coriander leaves

Beverages

  • 200ml of red wine

Oils & Vinegars

  • olive oil

Bakery

  • 8 corn tortillas

Cheese

  • 40g of mature cheddar, grated

Dairy

  • 60g of crème fraîche, or sour cream