Ingredients

4x 90g Venison pavé

12 juniper berries

4 bay leaves

100g unsalted butter

For the sauce

1 carrot, roughly chopped

1 celery stick, roughly chopped

1 red onion, peeled and roughly chopped

1 tbsp vegetable oil

250ml red wine

2 litres beef stock

½ tsp redcurrant jelly

For the butternut squash Purée

600g butternut squash, peeled and cut into cubes

100g salted butter, cubed

For the crispy shallots

1 large shallot, peeled and sliced into thin rings

150g plain flour, seasoned well with salt and pepper

1 egg, beaten

150g fine breadcrumbs

2 medium carrots, cleaned and cut in
half lengthways 

2 small turnips, cleaned and cut in half

30g salted butter

2 tbsp chicken stock

1 star anise

150g kale, tough stalks removed

Sous vide venison with butternut squash purée, glazed turnips and carrots, red wine reduction and crispy shallot rings

Method

1. Place 2 venison pavé into a vacuum bag with 6 juniper berries and 2 bay leaves. Spread a quarter of the butter over each venison pavé. Repeat with the remaining venison. Fully vacuum and seal the bags. Leave to one side.

2. For the sauce, place the carrots, celery stick, red onion and 1 tablespoon of vegetable oil into a large saucepan. Leave on a medium heat for 15-20 minutes, until golden and caramelised.

3. Once the vegetables are caramelised, turn the pan up to a high heat. Add the red wine, and reduce by two thirds. Once reduced, add the beef stock and leave to reduce by three quarters.

4. Whilst the stock is reducing, place the cubed butternut squash into a perforated steam tray. Place in the Miele Steam Oven and steam at 100°C for 30 minutes.

5. Once the butternut squash is cooked, remove from the steam oven, and transfer to a food processor. Blitz on a high speed, gradually adding the butter and occasionally scrapping down the sides of the bowl to avoid lumps. Add a little chicken stock if the purée needs loosening. Add salt to taste.

6. Place the vacuum packed venison into the Miele Steam Oven at 53°C for a minimum of 1 hour.

7. Once the venison is ready, remove from the steam oven and preheat a large frying pan. Place the carrots and turnips onto a perforated tray, and steam at 100°C for 10 minutes.

8. Remove the venison from the vacuum bag and rub with a little vegetable oil. Quickly sear the venison until caramelised, adding a teaspoon of butter half way through. Transfer to a chopping board and cover with tin foil. Leave to rest.

9. Fill a medium frying pan a third of the way up with vegetable oil. Heat to approximately 180°C. Coat the shallot rings in the seasoned flour, followed by the egg and finally with the bread crumbs. Test the oil using one of the shallot rings: If the oil sizzles, fry the remaining shallot rings. Once golden, transfer to a plate lined with kitchen paper. Whilst still hot, season with salt and pepper. Keep warm until ready to use.

10. Once the vegetables are cooked, transfer to a frying pan, adding a knob of butter, 2 tablespoons of chicken stock and a star anise. Add the kale and cook for 2-3 minutes.

11. To serve: Warm through the butternut squash purée and transfer to a squeezy bottle or a piping bag. Pipe 1-2 large dots of the purée onto each plate – the rest can be served warm at the table. Cut each venison pavé in half and place next to the purée. Add one half of the carrot next to each piece of venison, followed by the turnips. Dot the crispy shallot rings and kale around the venison. Pass the sauce through a sieve and serve alongside the dish.

TIP: If you prefer your venison medium, cook sous vide at 56^oC. The meat will be just as tender, but with a well done finish