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

1hr 20mins
55° / 131°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