When it comes to cooking quality meat, one does not need to invent a bicycle. In fact, all you need is a tried and trusted cooking technique, some freshly grown herbs, and quite a bit of patience. Today, we’re sharing a recipe of slow-cooked venison by our brand ambassador Riccardo Tamburini from Italy. We kindly invite you to try it and who knows, maybe it will become your go-to?
Ingredients
- Venison
- Fresh herbs (myrtle, rosemary, sage, lemon balm/melissa)
- Pepper
- Extra virgin olive oil
- Butter
- Sea salt flakes
Preparation
Put the venison in a cold room (4°C) for 15 days or so (the bigger and older the animal, the longer the time) to dry. This will help the meat to lose its wild taste which some might find unpleasant.
Ground up some pepper (Riccardo prefers using a mix of various peppercorns), chop the herbs you have at hand and mix everything with extra virgin olive oil. Rub the meat with the olive oil marinade, then vacuum it and put back in the fridge for 2 or 3 days.
"Axion 2 XQ35 is very helpful for finding animals in the woods during sunset. It gives me the chance to better prepare for shooting with a traditional scope.”
Set up your sous-vide machine at 55°C and cook the meat for an hour and 50 minutes. Once the time passes, leave it in the water for another 15 minutes to rest. Take the meat out of the bag. Preheat a frying pan, add some butter and oil. Add the venison and brown it on all sides.
Serve with sea salt flakes and the juices from the pan.
Venison is the best meat you can eat. No preservatives, artificial flavouring, flavour intensifiers or artificial antioxidants.
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