Red pepper
Red pepper
Red pepper
Preparation
Mix the Binding DS and Sous Videmix Brown with the rest of the dry ingredients.
Cut the venison into cubes and mix with the cinnamon (ground), Provencal herbs and garlic pieces (freeze-dried).
Cut the mushrooms, onions, carrots and celeriac into the desired shape and size and mix together with the cranberries through the spiced venison.
Divide the venison and chopped vegetables equally among 4 vacuum-sealed bags.
Mix the Gourmet Wild Pepper Sauce, Grand Veneur Sauce, water and red wine together and divide equally over the 4 vacuum bags.
Vacuum seal the bags and cook the peppers in the röner at 84 degrees for 3.5 hours.
Heat the peppercorns in the microwave for 8 minutes at 600 watts. Or heat the peppercorns in a pan over low heat.
Depending on the meat used, the cooking time may be longer.
Combinatietip
Maak je eigen "signature dish" door andere groenten en/of vruchten toe te voegen.
Ingredients
- 2 kg reevlees
- 8 g Provençaalse kruiden
- 4 g Kaneel (gemalen)
- 10 g Knoflookstukjes (gevriesdroogd)
- 50 g Binding DS
- 40 g Sous Videmix Bruin
- 250 g champignons (kastanje)
- 250 g uien
- 300 g winterpeen
- 300 g knolselderij
- 100 g cranberries (gedroogd)
- 650 ml Wildpepersaus Gourmet
- 850 ml Grand Veneur Saus
- 450 ml rode wijn
- 1000 ml water
Supplies
- 4 vacuum cooking bags
Products used in this recipe
