Recipe

Fallow deer leg

What began as an experiment became the best recipe we have ever cooked using Sous-Vide.

While preparing our presentation for a wine-route event, we spent a long time deciding which recipe to serve at the tasting. At the Metro store, we considered game, specifically a leg of fallow deer. We chose a different dish for the event, then recently rediscovered the meat we had bought in the freezer. We had not cooked game before, and the time off before the holidays gave us a chance to develop a recipe. The first attempt still needed refinement, but the meat's flavour and tenderness showed its potential. The second attempt produced the recipe presented here, and it is the best we have made so far.

Fallow deer leg with baked apples, plum and wine reduction, and celeriac and potato purée

• Fallow deer leg
• fresh rosemary, salt, black pepper
• 1 apple
• potatoes, celeriac and parsley root in a 3:1:1 ratio
• butter
• milk
• plum jam
• red wine

Remove the tendons and membranes from the thigh - don't be afraid to divide it into smaller parts according to the tendons. It's quite a difficult and lengthy job, but anyone who has experience in cutting meat can easily do it. Season the cleaned pieces with black pepper, salt and fresh rosemary and pack them in a vacuum bag. For venison, it is recommended to marinate it before preparation, but with Sous-Vide it is really best to cook it directly and let the natural flavor of the meat stand out. We put in Sous-Vide device set at 58°C for about 2.5 hours. After removing it from the vacuum bag, quickly fry it in a pan (a few seconds are enough).

Apple and plum-wine reduction

As a complement to the wonderful taste of wild game, fruit and sour flavors are in demand. We chose an ordinary apple. Peel, remove the center and cut into thin slices. Fry in butter. If we want to achieve a softer texture of the apple, we can bake it in the oven for another 30 minutes.

Absolutely simple and at the same time amazingly tasty. Even so, the reduction that we prepared from plum jam and red wine could be described. The Dornfelder variety proved excellent for us. Put the jam and wine in a saucepan and bring to a boil. Stir until the jam is completely dissolved. We will reduce the volume to roughly half, or approximately to the required consistency.

Celeriac and potato purée

A slightly healthier, more flavourful alternative to classic mashed potatoes. Celeriac and parsley root give the meal a fresh flavour. Peel and dice the potatoes, celeriac and parsley root. Boil for about 20 minutes. Add butter and milk, season with salt and black pepper, and mash until smooth.

The ideal sequence of steps so that it all meets us at the right time:

1. we prepare and cook the meat, followed by a long rest period
2. prepare the vegetables for puree and let it cook
3. prepare and fry or bake apples
4. we cook the reduction
5. finish the puree
6. fry the meat and put it all on a plate