Cooking Instructions
About your product choice
A truly versatile and lean meat. Although slightly bitter in taste, this cut makes for a good carving joint
50mins
62°
/
143°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Rub with redcurrant jelly and crushed rosemary
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Single Muscle Venison Haunch cooked Sous Vide with Roasted Cep Mushrooms and Black Pepper Butter
This lesser known single muscle cut is quite hard to come by but is worth searching for. It’s rich in flavour and as tender as fillet.
View Recipe