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

Ingredients

Fresh Meat

  • 600g of venison loin
  • 30g of duck fat, plus extra for frying

Fruit & Vegetables

  • 650g of Maris Piper potatoes, grated
  • 390g of onion, roughly chopped
  • 40g of garlic, roughly chopped
  • 200g of button mushrooms
  • 6 clementines
  • 6g of juniper berries
  • 2 clementines
  • 300g of kale

Store Cupboard

  • salt
  • 12 black peppercorns
  • 100ml of sugar
  • 6g of black peppercorns
  • 10g of 70% dark chocolate, finely grated

Dairy

  • 50g of butter

Beverages

  • 750ml of red wine
  • 100ml of water

Cooking Sauces

  • 5l brown chicken stock

Salad & Fresh Herbs

  • 12 sprigs of thyme
  • 4g of fresh thyme

Oils & Vinegars

  • 50ml of olive oil
  • olive oil