Sous vide Cervena venison with seared carrots and chanterelle mushrooms.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena and FOH.
Cervena Venison
INGREDIENTS
- 8 oz. Venison leg cut
- 2 ea. Bay leaves
- 2 oz. Butter
- Seared carrots
- Sauteed chanterelle mushrooms
METHOD
- Wrap and roll in plastic wrap and seal tightly. Sous vide at 120 F for 30 minutes.
- Remove and sear in a pan with Bay leaves. Baste with butter.
- Let rest and smoke with lavender using a smoking gun.
- Slice into 1 ½ inch medallions.
- Garnish with seared carrots and sauteed chanterelle mushrooms. I recommend cooking in butter after basting the venison.
- Finish with demi glace and carrot tops.
