Deer saddle with pears and lentils

Preparation time
30 minutes

Cooking time
1 hour and 40 minutes

Ingredients

Preparation method

1. Cut the meat into 4 equal pieces and cover them with the parsley.
2. Place the meat in a vacuum bag and vacuum seal the bag.
3. Then cook the meat in a sous vide water bath for 20 minutes at 65° C.
4. Foam the butter with the allspice.
5. Remove the venison from the bag and fry it in the butter.
6. Salt it a little and cut the meat.

Sous vide pears:

1. Peel the pears, remove the core and cut them into slices of equal size.
2. Place the pear together with the other ingredients in a vacuum bag, vacuum seal and cook in a sous vide water bath for 15 minutes at 85° C.
3. Cool the bag in ice water and heat the pears in a pan if you need them.

Sous vide lentils:

1. Vacuum seal all ingredients together in a bag and let them soak in the refrigerator overnight.
2. Cook this bag sous vide for 65 minutes at 95° C and let it cool in ice water.
3. If you need it, heat it in a pan and then season it well.

We recommend serving this dish with a dark gravy or butter.

This recipe is brought to you by Heiko Antoniewicz.