Venison Steak Frites with Bourbon, Wild Morel, and Mustard Sauce
This is where sous vide cooking shines! Venison and other wild game meat is notoriously lean, which in turn makes it extremely easy to overcook. Even when cooked well using a traditional cooking...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Cast iron skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Paper towel
- Plate
- Serving platter
Ingredients
- 1 lb venison steaks, at least 1 inch thick
- Salt
- freshly ground black pepper
- 1 clove garlic, peeled
- 1 sprig fresh rosemary
- 2 Tbsp unsalted butter
- 2 Tbsp neutral oil
- ½ cup fresh morel mushrooms
- 2 shallots, minced
- 1 Tbsp crushed green peppercorns
- 1 clove garlic, minced
- 2 fl oz bourbon
- ¾ cup heavy cream
- 2 Tbsp Dijon mustard
- 1 Tbsp beef stock base, such as Better Than Bouillon
- 2 sprigs fresh thyme
- French fries, for serving
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