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