Sous Vide Venison Loin with Basil, Plum, and Rue

Preparation	2 h
Difficulty	Easy
Game	Roe deer
Calories	300 - 400
Activity	running M 31’ F 43’
People	4
Wine pairing	Valtellina Rosso DOC

Ingredients

G 500 venison loin
N 2 potatoes
N 3 Regina Claudia plums
G 50 breadcrumbs
N 5 basil leaves
N 5 rue leaves
Extra virgin olive oil to taste
Salt and thyme to taste

Kcal 349*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Clean the venison loin, removing any fibrous parts, then place it in a vacuum-sealed bag suitable for sous vide cooking, adding a pinch of salt. Set your sous vide device (or similar equipment) to 147°F (64°C) and cook for 1 h and 20’.
While the venison is cooking, peel the potatoes and cut them into half-moon slices. Season with salt, place them in a separate vacuum-sealed bag, and submerge them in the same water bath as the venison. After about an hour, remove the potatoes, season with thyme leaves, and sauté over high heat in a pan with a drizzle of olive oil until golden.
Meanwhile, make the basil breading by blending the breadcrumbs with the basil in a food processor until you achieve a light green, uniform mixture.
For the sauce, clean the Regina Claudia plums and blend them until smooth and silky. Strain to remove any unblended bits for a perfectly smooth sauce.
When the venison is finished cooking, slice the loin into medallions and coat each slice in the basil breading, pressing lightly to ensure it adheres.
Heat a bit of olive oil in a pan and sear the breaded venison medallions, cooking for 1-2’ on each side. Remove from the pan and set aside.
To plate, spread a few strokes of plum sauce on each plate. Alternate the venison and potato slices, garnishing with fresh thyme and rue leaves.

Sous Vide Venison Loin with Basil, Plum, and Rue

Ingredients

Preparation

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