Lunch

Sous-Vide Venison Loin with Charred Celeriac Purée, Soured Cream & Burnt Juniper Jus

Name: Sous-Vide Venison Loin with Charred Celeriac Purée, Soured Cream & Burnt Juniper Jus
Prep time: 18 min
Cook time: 67 min
Total time: 85 min
Yield: 2 servings
Ingredients: Two 7oz venison loin steaks (or one 14oz loin, halved), room temperature; 4 juniper berries; 2 sprigs fresh thyme; 1 bay leaf; 2 black peppercorns; 1 tablespoon unsalted butter; fine sea salt and cracked black pepper; For the purée: 1 large celeriac root (about 1.2 lbs), peeled and cut into 1-inch cubes; ¼ cup duck fat or lard; 2 tablespoons aged gouda, grated; 2 tablespoons whole milk or cream; 1 teaspoon sherry vinegar; For the jus: ½ cup venison or beef stock; ¼ cup red wine (Burgundy or similar); 1 teaspoon balsamic vinegar; 1 teaspoon honey; 3 juniper berries, toasted in a dry pan for 45 seconds until fragrant; 2 tablespoons cold unsalted butter, cubed; ½ cup soured cream (or crème fraîche), for finishing

A venison loin cooked precisely to rose-pink in a vacuum bag with aromatics, then seared until the exterior crackles. Served atop a silken celeriac purée (enriched with duck fat and aged gouda), dressed with a concentrated juniper-and-wine jus where the juniper berries are charred to unlock their smokiest notes, and a final stripe of soured cream to soften the richness. This is German hunting lodge refinement.

1013cal per serving 71gprotein 34gcarbs 64gfat 18min prep 67min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this