Preparation info
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By James Viles

Published 2016

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  • 400 g (14 oz) venison, your choice of cut
  • 50 ml (


Put the deer in a vacuum bag and add the olive oil and native pepper. Seal and cook in a water bath at 68°C (154°F) for 22 minutes. Plunge the bag into iced water and leave until chilled. Remove the venison from the bag and pat dry. Seal in a hot pan until nicely coloured on all sides and then leave to rest for 20 minutes.