Sous Vide Venison Taco Recipe - Great British Chefs

Ingredients

• 500g of venison haunch, diced
• 1 ancho chilli, dried
• 1 banana shallot, large, sliced
• 1 garlic clove, sliced
• 20g of tomato purée
• 1 tsp chopped thyme
• 10g of Dijon mustard
• 200ml of red wine
• 300ml of dark chicken stock, or veal stock
• 20g of bitter chocolate, minimum 70% cocoa solids
• flaky sea salt
• freshly ground black pepper
• olive oil
• 8 corn tortillas
• 2 little gem lettuces
• pickled jalapeños, sliced
• 40g of mature cheddar, grated
• 60g of crème fraîche, or sour cream
• 1 tbsp of coriander leaves