This is another recipe for meat eaters. Today we'll cook venison with juniper berries. A sous vide cooking method will rise to this challenge.
Ingredients
Serves: –+
- Venison loin 400 gr
- Juniper berries ½ tsp
- Thyme and rosemary (to your liking)
- Seed oil
- Butter
- Salt and pepper
Method
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Grind black pepper, salt and juniper berries in a pounder.
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Slice the venison loin into steaks, rub them with a little of seed oil, spices and herbs.
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Put each steak in a vacuum bag and pump out the air. Immerse the bags into a water preheated to 55 degrees. Cook for 4 hours. Pat the cooked venison dry with a paper towel and fry really quickly in butter until golden brown. Serve with red wine, lingonberry jam and some simple side dish.
The sous vide cooking method is appropriate for any type of venison meat including but not limited to loins. You just need to increase the cooking time up to 48 hours for the toughest meat.
