Recipe detail

Game Venison entrecôte with sweet potato puree

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Game

Cuisine: German

Download PDF Download BR2

Program steps

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Hirsch-Entrecote sous-vide

1
Steaming
probe icon Termination by core probe temperature
probe icon49 °C
probe icon 85 °C
ventilator icon 50 %
ventilator icon 

Hirsch-Entrecote grillen

2
Combination
20 %
probe icon Termination by core probe temperature
probe icon56 °C
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Süßkartoffelpüree

3
Steaming
time icon Termination by time
time icon 00:35 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

Chicorée

4
Steaming
time icon Termination by time
time icon 00:25 hh:mm
probe icon 85 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit

Name Value Unit
deer steaks 1500 g
juniper berries 25 pcs
allspice 20 pcs
whole black pepper 20 pcs
fennel seeds 6 g
cinnamon stick 1 pcs
clove 10 pcs
bay leaf 5 pcs
lemon thyme 5 pcs
onion 125 g
cloves garlic, finely chopped 10 g
carrot 375 g
parsley root 250 g
celery root 150 g
celery sticks 100 g
dry red wine 1250 ml
balsamic vinegar 300 ml
salt 22 g
water 1500 ml
brown sugar 40 g

Name Value Unit
vegetable oil 30 ml
sea-salt 5 g
whole black pepper 1 g

Name Value Unit
sweet potatoes 600 g
cloves garlic, finely chopped 1 pcs
lemon thyme 1 pcs
butter 60 g
Edam cheese 30 g
olive oil 20 ml
salt 7 g
whole black pepper 1 g

Name Value Unit
whole small chicory with a diameter of 2.5 cm 20 pcs
sage 20 pcs
ham slices 20 pcs
orange juice 100 ml
cloves garlic, finely chopped 2 pcs
lime zest 2 g

Name Value Unit
baby leaf salad 75 g
avocado oil 20 ml

Nutrition and allergens

Allergens: 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 346.8 kJ
Carbohydrate 23.6 g
Fat 12.2 g
Protein 35.3 g
Water 0 g

Directions

Sousvide venison entrecôte: Vacuum seal everything together and let it marinate for 48 hours. Then remove the steaks from the marinade and vacuum seal again, then cook in steam mode at 85°C until a core temperature of 49°C. Grill the deer entrecôte: Marinate the steaks again and grill them on a coated BBQ plate at 220°C combined steam with 20% humidity and 100% fan speed until the core temperature is 56°C. Sweet potato puree: Vacuum everything and steam at 99°C for 35 minutes. After cooking, remove everything from the bag and mix it into a fine puree in a high-performance blender. Chicory: Lay out the ham, cover with a sage leaf, then roll the chicory in it. Vacuum seal the chicory with the other ingredients and steam cook at 85°C for 25 minutes. Baby Leave with avocado oil: Dress salad with the oil and use as a topping.

Recommended accessories

Vision Grill Diagonal

Vision Grill Diagonal