Sous Vide Topside of Venison | Recipe by sousvidetools.com | sousvidetools.com

Ingredients

• 1 x 2-3kg Topside of Venison
• 6 tbsp. Heavily Reduced Game Stock
• 2 tsp Crushed Black Pepper Corns
• 2 tbsp. Chopped Thyme and Parsley
• 1 Whole Bulb of Roasted Garlic (Slow Roasted in the Skins)
• 2 tsp Smoked Sea Salt
• 350g Parsnips
• 350g Celeriac
• 350g Swede
• 350g Turnips
• 350g Carrots
• 200g Red Onion
• Olive Oil
• 50mls Golden Honey
• Thyme, Rosemary and Tarragon
• 6 Cloves Raw Garlic
• 300mls Dark Venison Stock
• 100g Finely Chopped Shallots
• 250mls Mulled Wine
• 100g Blackberries
• 1 tsp Chopped Thyme