Cornish Venison with Parsnips and Orange, Espresso and Chicory

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Preparation info

  • Serves

    4

    • Difficulty

      Complex

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Venison

  • 4 × 200 g portions of venison saddle, trimmed of fat and sinew
  • Orange oil
  • spice - cinnamon, black pepper,

Method

Venison

  1. Heat your water bath to 65°C. Place the venison in a sous vide bag with a little orange oil and spice.
  2. Cook for 18 minutes. Remove from the bag and rest for 2 minutes. Heat a frying pan and colour all over for 1 minute.

Chicory