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)

Ingredients truffle gravy
  • 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.

Cut truffle

Add the Madeira and the porcini mushrooms and let it reduce.

Truffle, onion and Madeira
Reduce truffle gravy

Then add the stock and the chicken stock. Bring everything to a boil.

Broth added to truffle gravy

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.

Truffle gravy


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.

Main course served

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.