Difference between revisions of "Sous vide medallions of venison"

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|description=We got these venison medallions from V. J. Game - Sussex Smokers on their first visit to Hall Place Farmers Market cooked them sous vide in butter and herbs
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I thought they might be nice, simply cooked [[Sous vide|sous vide]] in just [[Salt|salt]], [[Pepper|pepper]], [[Butter|butter]] and a [[Bay leaf|bay leaf]].
 
I thought they might be nice, simply cooked [[Sous vide|sous vide]] in just [[Salt|salt]], [[Pepper|pepper]], [[Butter|butter]] and a [[Bay leaf|bay leaf]].
  
From the experiments I have done when [[Sous vide cooking|sous vide cooking]], I've found if the temperature is kept relatively low the cooking period does not seem to be so important.  In fact, I would say that the longer it is cooked, the more tender the [[Meat|meat]].  Rather like [[Slow cooking|slow cooking]], the extended cooking time helps to break down the collagens into a nice [[Sauce|sauce]] and also allows
+
From the experiments I have done when [[Sous vide cooking|sous vide cooking]], I've found if the temperature is kept relatively low the cooking period does not seem to be so important.  In fact, I would say that the longer it is cooked, the more tender the [[Meat|meat]].  Rather like [[Slow cooking|slow cooking]], the extended cooking time helps to break down the collagens into a nice [[Sauce|sauce]].
  
Because the [[Meat|meat]] is [[Vacuum sealed|vacuum sealed]], the meat is never dry, even after 10 hours of cooking.
+
Because the [[Meat|meat]] is [[Vacuum sealed|vacuum sealed]], the meat is never dry, even after 3 hours of cooking.
  
Compared to normal [[Meat|meat]] cooking when a rare [[Steak|steak]] can be bloody and not tender, even meat cooked [[Sous vide|sous vide]] to well done still has the moisture and mouthfeel of a rare steak, but without the blood. I'm going for 59°C for 10 hours.
+
Compared to normal [[Meat|meat]] cooking when a rare [[Steak|steak]] can be bloody and not tender, even meat cooked [[Sous vide|sous vide]] to medium well done still has the moisture and mouthfeel of a rare steak, but without the blood. I'm going for 58.5°C for 3 hours.
 
===Ingredients===
 
===Ingredients===
 
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| Stamp the medallions with a [[Meat tenderiser|meat tenderiser]] if you have one.
 
| Stamp the medallions with a [[Meat tenderiser|meat tenderiser]] if you have one.
 
| Pat the medallions dry, dress with a pinch of [[Salt|salt]] and freshly [[Ground|ground]] black  [[Pepper|pepper]], add a knob of [[Butter|butter]] and a [[Bay leaf|bay leaf]] and then [[Vacuum seal|vacuum seal]].
 
| Pat the medallions dry, dress with a pinch of [[Salt|salt]] and freshly [[Ground|ground]] black  [[Pepper|pepper]], add a knob of [[Butter|butter]] and a [[Bay leaf|bay leaf]] and then [[Vacuum seal|vacuum seal]].
| Cook in a [[Sous vide bath|sous vide bath]] at 59°C for 10 hours
+
| Cook in a [[Sous vide bath|sous vide bath]] at 56.5°C for 3 hours
| Remove from the vacuum pouch, reserving the juices.
+
| Remove from the vacuum pouch, reserving the juices to add to the gravy.  I used them to make a mushroom sauce.
 
| [[Sear]] in a hot pan to finish, ideally with a [[Blowtorch|blowtorch]].
 
| [[Sear]] in a hot pan to finish, ideally with a [[Blowtorch|blowtorch]].
 
| Serve immediately.  (Unlike conventionally cooked [[Meat|meat]], I've never found a benefit to [[Resting meat|resting meat]] cooked [[Sous vide|sous vide]])
 
| Serve immediately.  (Unlike conventionally cooked [[Meat|meat]], I've never found a benefit to [[Resting meat|resting meat]] cooked [[Sous vide|sous vide]])
 
}}
 
}}
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===Chef's note===
 +
The medallions were moist and had a really tender mouthfeel, taste and texture almost like liver.  Very nice.
 +
 +
I'm sure some cuts of venison may take a lot longer to cook, but these were selected cuts and very tender to start with.
 +
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[[Category:Recipes]]
 
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[[Category:British recipes]]
 
[[Category:British recipes]]

Revision as of 08:49, 6 May 2015


Sous vide medallions of venison
Difference between revisions of
Servings:Serves 2
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Easy
Vacuum sealed
Meat tenderiser with the ingredients

We got these venison medallions from V. J. Game - Sussex Smokers on their first visit to Hall Place Farmers' Market, Bexley, Kent.

I thought they might be nice, simply cooked sous vide in just salt, pepper, butter and a bay leaf.

From the experiments I have done when sous vide cooking, I've found if the temperature is kept relatively low the cooking period does not seem to be so important. In fact, I would say that the longer it is cooked, the more tender the meat. Rather like slow cooking, the extended cooking time helps to break down the collagens into a nice sauce.

Because the meat is vacuum sealed, the meat is never dry, even after 3 hours of cooking.

Compared to normal meat cooking when a rare steak can be bloody and not tender, even meat cooked sous vide to medium well done still has the moisture and mouthfeel of a rare steak, but without the blood. I'm going for 58.5°C for 3 hours.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Stamp the medallions with a meat tenderiser if you have one.
  2. Pat the medallions dry, dress with a pinch of salt and freshly ground black pepper, add a knob of butter and a bay leaf and then vacuum seal.
  3. Cook in a sous vide bath at 56.5°C for 3 hours
  4. Remove from the vacuum pouch, reserving the juices to add to the gravy. I used them to make a mushroom sauce.
  5. Sear in a hot pan to finish, ideally with a blowtorch.
  6. Serve immediately. (Unlike conventionally cooked meat, I've never found a benefit to resting meat cooked sous vide)

Chef's note

The medallions were moist and had a really tender mouthfeel, taste and texture almost like liver. Very nice.

I'm sure some cuts of venison may take a lot longer to cook, but these were selected cuts and very tender to start with.

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