Conor Bofin

Venison Cutlets

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars
Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

Ingredients

For the Venison Cutlets

  • 7 or 8 venison cutlets
  • 3 cloves good garlic
  • 3 or 4 sprigs

Method

For the Venison Cutlets

Peel the garlic, chop up the rosemary into small pieces. Then place all the ingredients bar the cutlets into a mortar and bash with a pastel. You should end up with a rough paste that will have a fantastic aroma. This set can be done in a food processor.

Smear the paste on the cutlets. Vacuum seal them and give them an hour in the