63˚C venison and egg

63˚C venison and egg

eggs in silicon seal bag with herbs

 

Winter is also eating wild game season, found venison in form of roast and steak in the market. Open up the roast and is a cut of de-boned shoulder. I removed the connective tissues and separate into 3 pieces of muscle and some cut meat for stir-fry. Using sous-vide cooking at 63˚C, as venison is very lean and easy to overcook. Also cook onsen eggs at the same time, love the jelly yolk texture.

 

1. Season venison with salt and black pepper, place in silicon seal bag in one layer, put fresh herbs (bay leaves, rosemary) around, pour in some oil and rice wine. Cook for 90 minutes at 63˚.

2. Before serving, sear venison in a pan at high heat, just a few second each side, for presentation. Pour into the pan liquid in the bag to de-glaze and bring to boil, adjust seasoning if necessary, add cream to round off the flavor.

2. Place eggs in silicone seal bag with water, cook for the same length of time, the yolk is wonderfully jelly, white is like super soft tofu.