Sous Vide Venison and Potato Rösti Recipe - Great British Chefs
Will Holland cooks venison loin and potato rosti sous-vide in this luxurious main course recipe. To complement the venisons rich flavour the chef finishes the dish with a clementine purée, wilted...
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
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