A special dish for the “not everyday” when you want to serve something really fantastic to the family or to dazzle your guests! And thanks to the sous vide process, you don't have to worry about the deer being dry.
Ingredients for 4 people:
- 1 kg sous vide venison neck
- 1 dl dry red wine
- 5 dkg 72% dark chocolate
- 4 dkg vaj
- 16 dkg courgettes
- 6 dkg bacon
- 2 sprigs fresh thyme
Preparing the sous vide venison neck:
- We must first regenerate the deer necks. To do this, heat water in a pressure cooker or a small saucepan and when it is bubbling, turn the heat down to the lowest setting (if you have a sous vide machine at home, set the heat to 56 degrees and heat for 15 minutes).
- When this is done, remove from the water and brown the meat in a pan in the butter.
- To avoid drying out the deer neck, baste it with butter and add the thyme.
- In a small saucepan, pour the gravy from the bag, add the red wine, a small knob of butter and the dark chocolate.
- We reduce it back down to a simmer - that's our sauce.
- In parallel with the sauce and the meat, place a pan on the stove, heat it up and add the from bacon to make crispy crisps.
- In the remaining fat, fry the sliced courgettes on both sides.
- Once everything is in place, we put the elements together in a beautifully aesthetic, creative way and serve a real composition to our guests.
- The sous vide venison neck can be served with potato crisp, potato doughnuts, walnut noodles or polenta as a side dish.
