Will holland cooks venison loin and potato rosti sous-vide in this luxurious main course recipe. To complement the venisons rich flavour the chef finishes the dish with a clementine pure, wilted kale and grated dark chocolate.
Ingredients for Sous Vide Venison And Potato Rösti Recipe
150 gram Venison loin
162.50 gram Maris piper potatoes
7.50 gram Duck fat
As required Salt
97.50 gram Onion
10 gram Garlic
12.50 gram Butter
50 gram Button Mushrooms
187.50 milliliter Red wine
1.25 liter Brown chicken stock
3 sprig Thyme
3 Black peppercorns
1.50 Clementines
25 milliliter Sugar
25 milliliter Water
12.50 milliliter Olive oil
1.50 gram Black peppercorns
1.50 gram Juniper berries
1 gram Fresh thyme
1/2 Clementines
As required Olive oil
75 gram Kale
5 gram 70% dark chocolate
162.50 gram Maris piper potatoes
As required Salt
7.50 gram Duck fat
50 gram Button Mushrooms
97.50 gram Onion
10 gram Garlic
12.50 gram Butter
3 Black peppercorns
187.50 milliliter Red wine
1.25 liter Brown chicken stock
3 sprig Thyme
1.50 Clementines
12.50 milliliter Olive oil
25 milliliter Sugar
25 milliliter Water
1 gram Fresh thyme
1.50 gram Black peppercorns
1.50 gram Juniper berries
150 gram Venison loin
As required Olive oil
1/2 Clementines
Nutrition value
6546
calories per serving
403 g Fat538 g Protein111 g Carbs29 g FiberOther
Current Totals
Fat
403g
Protein
538g
Carbs
111g
Fiber
29g
MacroNutrients
Carbs
111g
Protein
538g
Fiber
29g
Fats
Fat
403g
Vitamins & Minerals
Calcium
851mg
Iron
52mg
Vitamin A
1879mcg
Vitamin B1
4mg
Vitamin B2
3mg
Vitamin B3
160mg
Vitamin B6
11mg
Vitamin B9
571mcg
Vitamin B12
12mcg
Vitamin C
235mg
Vitamin E
24mg
Copper
8mcg
Magnesium
978mg
Manganese
3mg
Phosphorus
5778mg
Selenium
596mcg
Zinc
49mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment