Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 pounds venison loin
  • 1 tablespoon salt
  • 1/4 cup red wine
  • 1/4 teaspoon black pepper
  • 1 teaspoon juniper berries (crushed)
  • 1 tablespoon brandy
  • 2 tablespoons butter
  • 2 sprigs fresh thyme
  • 1/4 cup chicken or beef stock
  • 2 tablespoons avocado oil (for searing)

Instruction

  • Rub the salt all over the venison loin and place in the fridge, uncovered, overnight or for 8 hours.
  • Heat a sous vide water bath to 131F degrees.
  • Place the venison in a vacuum seal bag with the remaining ingredients (except avocado oil).
  • Vacuum seal and cook in the water bath for 6 hours.
  • Remove and take the venison out of the bag, reserving the bag juice.
  • Simmer the bag juice in a pan (add extra stock if too thin or salty) for 3-5 minutes.
  • Heat a skillet on medium high heat and add the avocado oil.
  • Sear the venison on all sides for about 30 seconds per side, until a brown crust has formed. (Be careful not to sear too long or your venison will overcook).
  • Remove and let sit for 3-5 minutes (until cool enough to slice).
  • Slice and serve drizzled with the bag juice.