- 4 × 200 g portions of venison saddle, trimmed of fat and sinew
- Orange oil
- spice - cinnamon, black pepper,
- Heat your water bath to 65°C. Place the venison in a sous vide bag with a little orange oil and spice.
- Cook for 18 minutes. Remove from the bag and rest for 2 minutes. Heat a frying pan and colour all over for 1 minute.