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
600 gram Venison loin
650 gram Maris piper potatoes
30 gram Duck fat
Salt
390 gram Onion
40 gram Garlic
50 gram Butter
200 gram Button Mushrooms
750 milliliter Red wine
5 liter Brown chicken stock
12 sprig Thyme
12 Black peppercorns
6 Clementines
100 milliliter Sugar
100 milliliter Water
50 milliliter Olive oil
6 gram Black peppercorns
6 gram Juniper berries
4 gram Fresh thyme
2 Clementines
Olive oil
300 gram Kale
20 gram 70% dark chocolate
650 gram Maris piper potatoes
Salt
30 gram Duck fat
200 gram Button Mushrooms
390 gram Onion
40 gram Garlic
50 gram Butter
12 Black peppercorns
750 milliliter Red wine
5 liter Brown chicken stock
12 sprig Thyme
6 Clementines
50 milliliter Olive oil
100 milliliter Sugar
100 milliliter Water
4 gram Fresh thyme
6 gram Black peppercorns
6 gram Juniper berries
600 gram Venison loin
Olive oil
2 Clementines
Nutrition value
6546
calories per serving
403 g Fat538 g Protein111 g Carbs29 g FiberOther
Current Totals
403 g Fat
538 g Protein
111 g Carbs
29 g Fiber
MacroNutrients
Carbs
111 g
Protein
538 g
Fiber
29 g
Fats
Fat
403 g
Vitamins & Minerals
Calcium
851 mg
Iron
52 mg
Vitamin A
1879 mcg
Vitamin B1
4 mg
Vitamin B2
3 mg
Vitamin B3
160 mg
Vitamin B6
11 mg
Vitamin B9
571 mcg
Vitamin B12
12 mcg
Vitamin C
235 mg
Vitamin E
24 mg
Copper
8 mcg
Magnesium
978 mg
Manganese
3 mg
Phosphorus
5778 mg
Selenium
596 mcg
Zinc
49 mg
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
