Sous Vide Venison Rump with Accompaniments

Ingredients

• Venison rump

• Potato pave

• Red wine gravy

• Baked onion

• Brussels sprouts
  

Instructions:

1. Sous Vide Venison Rump:

   Preheat the sous vide water bath to 47°C (117°F).

   Season the venison rump with salt and pepper.

   Place the venison in a vacuum-sealed bag and seal it.

   Cook in the sous vide bath for 2 hours.

   Remove the venison, let it rest briefly, and sear quickly in a hot pan for a nice crust.

2. Prepare the Potato Pave:

   Thinly slice potatoes and layer them in a greased dish.

   Add cream and season with salt and pepper between the layers.

   Bake at 180°C (350°F) until tender and golden on top.

3. Vegetables:

   Bake the onion whole until soft and caramelized.

   Halve the Brussels sprouts, season with salt and pepper, and roast in the oven with a drizzle of olive oil until golden and tender.

4. Serving:

   Slice the sous vide venison rump and plate it alongside the potato pave.

   Add the baked onion, roasted Brussels sprouts, and drizzle with red wine gravy.

   Enjoy!

Cooking Instructions by Chef @kvicken71