With Christmas 2021 I wanted to make an extravagant dish and serve a truffle gravy with the game. Deer fillet is best cooked sous vide. Truffle gravy is very tasty with venison. I served various preparations of Brussels sprouts and celeriac in beurre blanc sauce.
Ingredients (2 persons)
- 2 venison fillets (150 gr. each)
- Thyme
- 10 ml. Grape seed oil
- 1 onion
- 1 red onion
- 50 gr. fresh truffle
- 400 ml. poultry stock
- 400 ml. chicken bouillon
- 180 ml. Madeira
- handful of dried porcini mushrooms
- 15 ml. sherry vinegar
- Ghee
Prepare venison
Put the venison in the vacuum bags and pull them vacuum, together with a sprig of thyme. Bring the water up to 54°C. Place the meat in the water and let it rest for 1 hour.
Meanwhile, get started with the truffle gravy.
Prepare truffle gravy
Chop the onions very finely. Saute the onions in the grapeseed oil until translucent. Add a few sprigs of thyme.
Cut the truffle into slices and fry for 2-3 minutes with the onion and thyme.
Add the Madeira and the porcini mushrooms and let it reduce.
Then add the stock and the chicken stock. Bring everything to a boil.
Let it boil until a gravy is formed. Strain through a very fine sieve. Add the sherry vinegar. Set aside until needed, then heat the gravy.
Serve
Remove the meat from the sous vide and unwrap it. Pat the meat dry and sprinkle with salt and pepper. Place a pan on high heat and let the ghee melt. Sear the meat over very high heat for 1 minute per side. It just needs to brown.
Cut the meat into slices and serve the meat with the truffle jus. Serve with Brussels sprouts and celeriac. As a wine I recommend Pinot Noir or a Lalande-de-Pomerol. We had a Lalande-de-Pomerol, a very good combination.
