Sous Vide Venison Leg Roast with Winter Salads
These photos don’t do these dishes justice, but the venison was unbelievably tender and juicy. The pilaf is staying in my permanent rotation.
Had a few homies over for dinner last night, and after thinking it over for a few days, I ended up abandoning all of my original ideas and just went with what I know: inexpensive ingredients I already have in the larder, improved by Japanese flavors. Here’s a leg roast of @nicky.usa wild Hawaiian venison, rubbed with garlic and red miso, then cooked sous vide (125 for two hours, then seared); a warm winter salad of green lentils, farro, diced shiitake and leafy wakame seaweed, cooked in dashi and smoked pork stock, sprinkled with cured duck egg yolk and furikake; roasted beets, asparagus, (sous vide) onsen eggs, and parsley from the garden dressed in maple syrup, rice vinegar, and extra dark soy. The lentil-farro pilaf will be the foundation of a few more meals this week (as you can see, I made just a bit too much!). 🦌 🦌 🦌 #meatconcierge #venison #wildgame #wintersalad #sousvide #deer #meat #redmeat #farro #lentils #beets #eggs #foodstagram #instagood #instafood #bonappetit #dinner #grains #wheat
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