Name: Venison Loin with Pickled Squash
Yield: Serves: 4
Ingredients: 1 teaspoon dried rosemary leaves; 2 tablespoons soy sauce (30 g); 1 bunch maitake mushrooms (about 200 g); 4 branches fresh thyme; 1 ½ lbs boneless venison loin (675g); 1 ounce fresh ginger, peeled and thinly sliced (30 g); 1 tablespoon kosher salt; Pickled Squash; 1 ounce cloves garlic, smashed (30 g); 1 tablespoon black pepper; 2 ½ tablespoons olive oil (30 g); 1 teaspoon sugar; Squash Puree; 1 tablespoon juniper

James Briscione

Venison Loin with Pickled Squash

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Venison Loins

1 teaspoon dried rosemary leaves
1 tablespoon juniper
1

Main course
Sous vide

Method

For the Venison Loins

Combine the rosemary, juniper and black pepper in a spice grinder and process until finely ground. Transfer to a small bowl and stir in the sugar and salt. Season the venison with the mixture. Refrigerate uncovered 2 hours, up to overnight.

Vacuum seal the venison loin and co

Preparation info

Serves:

Difficulty

Appears in

Ingredients

For the Venison Loins

Method

For the Venison Loins