Venison steak with raspberry infusion and pomme anna

Name: Venison steak with raspberry infusion and pomme anna
Ingredients: 100 g Sea salt; 1 kg Frozen raspberries; 1 Black pepper; 2 Sliced limes; 4 New Zealand venison steaks (100 g each); 1 Allspice; 1 Ground nutmeg; 160 g Soft brown sugar; 3 l Black cherry juice (or blackcurrant); 1 Dried arbol chili; 1 Vanilla pod (split); Classic jus or demi-glace; 2 Dried chipotle peppers; 50 ml Balsamic vinegar (good quality); 3 Large egg yolks; 60 ml White wine vinegar; 1 Finely chopped tarragon; 115 g Clarified unsalted butter; 1 Finely chopped chervil; Salt; White pepper; 1 Small shallot (finely chopped); 60 ml Dry white wine; 120 ml Béarnaise sauce (see part 4); Finely chopped chives (optional); 3 Large potatoes; 100 g Melted butter; 2 Warm demi-glace or meat glaze; Salt; Fresh thyme

Venison steak infused with raspberry, served with black cherry vanilla jus, sauce foyot and crispy pomme Anna with thyme and garlic.This recipe is by Shannon Campbell, executive chef of New Zealand venison.

Ingredients

100gSea salt

1kgFrozen raspberries

1Black pepper

2Sliced limes

4New Zealand venison steaks (100 g each)

1Allspice

1Ground nutmeg

160gSoft brown sugar

1Dried arbol chili

3lBlack cherry juice (or blackcurrant)

1Vanilla pod (split)

Classic jus or demi-glace

2Dried chipotle peppers

50mlBalsamic vinegar (good quality)

3Large egg yolks

60mlWhite wine vinegar

1Finely chopped tarragon

115gClarified unsalted butter

1Finely chopped chervil

Salt

White pepper

1Small shallot (finely chopped)

60mlDry white wine

120mlBéarnaise sauce (see part 4)

Finely chopped chives (optional)

2Warm demi-glace or meat glaze

3Large potatoes

100gMelted butter

Salt

Fresh thyme

Butter (for frying)

Finely chopped garlic

Preparation

Rub the venison with sea salt, brown sugar, arbol chili and spices.
Add the raspberries and sliced limes and vacuum seal in sous-vide bags.
Let infuse in the refrigerator for at least 6 hours, preferably overnight.
Remove the meat from the bag, rinse and pat dry.
Sear the steaks very hot on all sides and slice thinly.

Pour the black cherry juice into a large pan. Add the chipotle chili peppers, the split vanilla pod and the balsamic vinegar.
Reduce until it starts to caramelize (becomes sticky) on the bottom of the pan.
If it becomes too thick and sticky, add a little water and whisk through.
Mix to taste into a classic jus or demi-glace.

Gently reheat the béarnaise sauce without direct heat.
Whisk in the warm demi-glace until smooth and glossy.
Optionally add finely chopped chives and serve immediately.

Slice the potatoes into long thin slices using a Japanese mandoline.
Brush with melted butter and season with fresh thyme and salt.
Roll the slices tightly into cylinders.
Cut into pieces 4 centimeters thick, place carefully in a vacuum bag and seal. Cook sous-vide for 1 hour at 80°C.
Remove the potatoes from the bag.
Heat butter with coarsely chopped garlic cloves in a pan over medium heat.
Slowly fry the potato portions until golden brown and crispy on both sides.