And the venison story continues. I marinated this beautiful fillet overnight in (god help me) truffle oil - it works here trust me, and walnut oil.
Wrapped it in cling film, tied off the ends. I sous vide cooked this little fillet. It's against the grain for me. I am left underwhelmed with sous vide cooking as most beautiful prime proteins are overcooked at a low temp leaving them rare looking but well done in taste and texture. But just 3 minutes 30 secs (from room temp, then left to rest still wrapped)..
With a duck stock consume, morel mushrooms, leeks cooked through, crisped cooked Extremadura Iberico Bellota ham ( its the best in the world and I would never suggest cooking this beautiful ingredient but here and now it was just the ticket) and crisp cooked oyster mushrooms for texture contrast
.
Utter heaven. Really. HEAVEN.
Wrapped it in cling film, tied off the ends. I sous vide cooked this little fillet. It's against the grain for me. I am left underwhelmed with sous vide cooking as most beautiful prime proteins are overcooked at a low temp leaving them rare looking but well done in taste and texture. But just 3 minutes 30 secs (from room temp, then left to rest still wrapped)..
With a duck stock consume, morel mushrooms, leeks cooked through, crisped cooked Extremadura Iberico Bellota ham ( its the best in the world and I would never suggest cooking this beautiful ingredient but here and now it was just the ticket) and crisp cooked oyster mushrooms for texture contrast
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| Venison fillet with morels, leak, consume, caramilsed garlic and Iberico Bellota |
Utter heaven. Really. HEAVEN.
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