Venison is very lean, making it an excellent candidate for sous vide cooking, which will help keep it moist and ensure perfectly cooked results. In this recipe we’ve paired it with a fruity cherry sauce.
Ingredients Serves: 6-8
- 1 Venison Striploin
- 1 Bay Leaf
- 1 sprig of Fresh Thyme
- 1 T Fruity Extra Virgin Olive Oil
- ½ C Frozen Sweet Cherries, thawed & drained
- ½ C of Juices from Frozen Cherry Package
- 1 Bay Leaf
- 2 sprigs of Fresh Thyme
- 1 C Beef Stock
- 1 T Pomegranate Molasses
- 1 t Sugar
- 1 T Cognac
- Salt & Pepper
Set your immersion circulator or sous vide water bath to 130F.
Season the venison with salt and pepper, then vacuum pack it with the thyme and bay leaf in a sous-vide safe bag.
Lower the bag into the sous vide bath and cook for 1 ½ hours.
Near the end of the cooking time, combine the thawed cherries, liquid from their packaging, thyme, stock, sugar, cognac, pomegranate molasses and bay leaf in a small pan.
Bring the mixture to a simmer and cook it down until the liquid coats the back of a spoon (about 10 minutes).
When venison has finished cooking, cut the bag open and strain the collected juices into the cherry sauce. Continue to simmer the sauce until it has returned to the previous consistency, then taste it and add salt if needed.
Get an oiled frying pan very hot and sear the venison in it over medium high heat. Turn the venison to sear it to a browned crust on all sides.
Slice the venison and serve it with the sauce and your choice of sides.