Venison steak sous vide with juniper sauce.

Ingredients

• 500 g Venison Knuckle
• 3 g (0.5 tsp) Salt
• 0.6 g (0.25 tsp) Black Pepper
• 14 g (1 Tbsp) Rapeseed oil
• 20 g Butter 80% fat
• 10 g (2 pcs) Garlic Clove
• 10 g (1 pcs) Rosemary, Fresh
• 18 g (2 Tbsp) All-purpose Flour
• 15 g (1 Tbsp) Gin
• 300 g (3 dl) Beef Stock
• 0.8 g (5 pcs) Juniper Berry
• 200 g (2 dl) Crème Fraiche
• 5 g (1 tsp) Soy Sauce
• 800 g Potato Gratin
• 400 g Brussel Sprouts
• 100 g Black Currant Jelly