Sous vide venison loin with juniper, potato rösti and charred clementine

4
60 minutes

Ingredients

Venison

  • 600g of venison loin

Potato rösti

  • 650g of Maris Piper potatoes, grated
  • 30g of duck fat, plus extra for frying
  • salt

Red wine sauce

  • 390g of onion, roughly chopped
  • 40g of garlic, roughly chopped
  • 50g of butter
  • 200g of button mushrooms
  • 750ml of red wine
  • 5l brown chicken stock
  • 12 sprigs of thyme
  • 12 black peppercorns

Clementine purée

  • 6 clementines
  • 100ml of sugar
  • 100ml of water
  • 50ml of olive oil

Juniper seasoning

  • 6g of black peppercorns
  • 6g of juniper berries
  • 4g of fresh thyme

Charred clementine

  • 2 clementines
  • olive oil

To serve

  • 300g of kale
  • 10g of 70% dark chocolate, finely grated

Method

1
Preheat a water bath to 80°C
2
To begin, prepare the potato röstis. Season the grated potato generously with salt, mix well and place in a colander. Leave over a bowl or sink for 15 minutes to drain, then transfer to a clean tea towel and squeeze out as much moisture as possible
  • 650g of Maris Piper potatoes, grated
  • salt
3
Place the potato in a mixing bowl. Melt the duck fat, pour over the potato and mix well
  • 30g of duck fat
4
Place the mixture in a large vacuum bag, seal in a chamber sealer then place in the water bath for 4 hours
5
To make the red wine sauce, place the butter in a large saucepan and melt over a medium heat. Add the onion and garlic, cook until deeply caramelised then add the mushrooms. Continue to cook until the mushrooms are also caramelised
  • 200g of button mushrooms
  • 390g of onion, roughly chopped
  • 40g of garlic, roughly chopped
  • 50g of butter
6
Deglaze the saucepan with the red wine, increase the heat to high and reduce the sauce by half. Add the remaining ingredients and simmer over a medium heat until reduced to a deep, glossy sauce. Skim the surface of the sauce as it reduces to remove any impurities and fat
  • 12 black peppercorns
  • 750ml of red wine
  • 5l brown chicken stock
  • 12 sprigs of thyme
7
Pass through a fine sieve then pass through a muslin cloth. Set aside until ready to serve
8
For the clementine purée, peel the clementines and weigh out 300g of peel. Place the peel in a saucepan, cover with cold water and bring to the boil. Simmer gently for 20 minutes, then strain the peel and return to the saucepan. Repeat this process 2 more times in order to remove the bitterness from the peel
  • 6 clementines
9
In a separate saucepan, gently heat the sugar, water and olive oil until the sugar has dissolved. Place the strained, cooked peel (after its third boiling) into a blender with the sugar syrup and blitz until smooth. Pass through a fine sieve and store in the refrigerator until required
  • 50ml of olive oil
  • 100ml of sugar
  • 100ml of water
10
Allow the potato rösti mix to cool completely before removing from the vacuum bag and cutting into 4 even triangles
11
Reduce the temperature of the water bath to 57°C
12
To make the juniper seasoning, grind all of the ingredients into a fine powder with a pestle and mortar or blender. Set aside
  • 4g of fresh thyme
  • 6g of black peppercorns
  • 6g of juniper berries
13
Place the venison loin in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes
  • 600g of venison loin
14
Preheat a chargrill pan or barbecue until hot
15
For the charred clementines, cut the clementines into 4 x 1cm slices. Lightly brush with olive oil and char on the pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve
  • olive oil
  • 2 clementines
16
Blanch the kale in boiling salted water for 2–3 minutes, or until tender
  • 300g of kale
17
To finish the röstis, melt a little duck fat in a frying pan and sauté the röstis until crisp and golden
18
Remove the venison from the vacuum bag and sear in a very hot frying pan with a little oil for 1 minute either side. Season generously with the juniper seasoning and sea salt. Allow to rest for a few minutes, then carve into 20 slices
19
To serve, swirl the purée along the edge of the plates. Stand up a triangle of rösti, add a slice of charred clementine and a small pile of kale to each plate. Place 5 slices of venison on top of the kale and sprinkle over the grated chocolate
  • 10g of 70% dark chocolate, finely grated
20
Finally, pour over the red wine sauce, allowing the clementine purée to contain the sauce in the centre of the plate