The combination of game with Christmas flavors is obvious. This type of preparation can also be realized with other game pieces, such as venison or wild boar loin.
Material needed :
- Sufficiently large pot or sous vide basin
- Precisely adjustable hotplate or (better) a sous vide stick or steamer
- cling film
- aluminum foil
- cutting board
- pan
- sharp knife
Ingredients for the meat component :
- Deerback strand
- black sesame seeds
- Spekulatius
- Shell at least as long as the dorsal column
- salt
- pepper
Action:
- Bring the water bath to a temperature between 55°C and a maximum of 60°C (in the CHEFS’ CLASS we use exactly 57°C water temperature)
- Lightly salt and pepper the saddle of venison
- Crumble the speculoos, this can be done either in a freezer bag or in the food processor
- Mix equal parts speculoos with the black sesame seeds
- Lay cling film twice the length of the piece of meat on a cutting board
- Dip the venison whole in the mixture and place on the foil
- Wrap tightly in foil without leaving air bubbles
- Prick any air bubbles with a needle or knife point
- Now wrap the solid roll in a layer of aluminum foil and twist the ends so that the cylindrical shape is retained
- Leave to steep in a water bath for 45 minutes per centimeter of radius (in this example, the smallest radius was just over 2cm, we steeped for 90 minutes hours)
- Shortly before the end of the cooking time, heat the clarified butter in the pan
- Take the meat out of the foil and place it in the hot fat
- Sear on both sides until golden brown
- Slice and serve with side dishes such as red cabbage , porcini dumplings and game jus
