Name: Sous vide venison loin with juniper, potato rösti and charred clementine
Total time: 1 h
Ingredients: 600g of venison loin; 650g of Maris Piper potatoes, grated; 30g of duck fat, plus extra for frying; salt; 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; 6 clementines; 100ml of sugar; 100ml of water; 50ml of olive oil; 6g of black peppercorns; 6g of juniper berries; 4g of fresh thyme; 2 clementines; olive oil; 300g of kale; 10g of 70% dark chocolate, finely grated

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

by Will Holland

Ingredients

Fresh Meat

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

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