Sous Vide Venison Loin and Venison ragu

Aaron Mulliss

Aaron Mulliss

11th March 2016

Sous Vide Venison Loin and Venison ragu

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Sous Vide Venison Loin and Venison ragu recipe a try for yourself? As part of The Staff Canteen Live- Skillery, Aaron Mullis will be creating the Sous Vide Venison Loin and Venison ragu for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems.

Ingredients

  • Venison ragu
  • 400g venison mince
  • 100g ½ cm diced Milano salami
  • 5g cracked black pepper
  • 10g toasted cumin
  • 4g salt
  • 225g venison sauce
  • Pastry
  • 250g strong flour
  • 50g polenta
  • ½ tsp bicarbonate of soda
  • 75g lard
  • ½ tsp table salt
  • 95g warm water
  • Sous Vide Venison Loin
  • 1 x saddle of venison
  • Black pudding puree
  • Equal quantities – boudin noir (skin off!) and bramley apple (peeled and diced)
  • Salt Crust Dough
  • 1kg salt
  • 3kg flour
  • 900g egg whites
  • 1kg water

Method

Venison ragu

Roast venison mince, and Milano salami, drain off excess fat, add spices and sauce base, chill and mould into 20g balls the wrap in crepinette then the lard pastry.

When serving bake in the oven at 185c for 8 mins.

Sous Vide Venison Loin

Method

Cut into 85g portions

Vacuum pac

Place into a bath at 60c for 15 minutes.

Remove from the bath and season.

Sear in a hot pan with oil and butter until coloured and browned all over.

Slice into 4 season with prickly Ash (equal quantities of roast maldon Salt and Sichuan pepper)

Black pudding puree

Blend in thermo on 70°C for 15 minutes on speed 3

Transfer to vitaprep and blend until smoot

Salt Crust Dough

1 In a food mixer with the dough hook, bring together the flour and salt, then add the egg whites and then slowly add the water. You may not need all of it. Once a dough, kneed it on the machine for about 5 minutes. Remove and wrap in clingfilm and rest for 2 hours.

2. Roll out into a rectangle about ½ cm thick. Place the roots in the middle and fold the ends over as if to make a sealed envelope.

3. Bake the salt crust swede and beetroot for 1 hours till done.

4. Remove from the crust rub of skin and portion, when. Serving warm through in a emulsion of water and butter.