Sous Vide Deer Saddle with Pears and Lentils

A sophisticated dish featuring tender deer saddle, paired with sweet pears and lentils, all cooked sous vide for exceptional flavor and texture.

Preparation time:
30 minutes

Cooking time:
1 hour and 40 minutes

Required equipment:

Sous vide machine
Vacuum sealer
Vacuum bags
Ice water bath
Pan for searing and heating

Ingredients

Deer Saddle

• 500 grams deer saddle, cleaned
• 1 bunch flat-leaf parsley
• Salt and fresh pepper from the mill
• 8 allspice grains
• 50 grams of butter

Pears

• 2 pears
• 2 sprigs of sage
• 40 grams of butter
• 40 milliliters of pear juice

Lentils

• 100 grams of fine lentils
• 200 milliliters of water
• 1 bay leaf
• 30 milliliters of balsamic vinegar
• 30 grams of butter
• 5 grams of sugar

Preparation method

Sous Vide Deer Saddle:

• Cut the meat into 4 equal pieces and cover them with the parsley.
• Place the meat in a vacuum bag and vacuum seal it.
• Cook the meat in a sous vide water bath for 20 minutes at 65°C.
• Foam the butter with the allspice.
• Remove the venison from the bag and fry it in the butter.
• Salt the meat lightly and cut it into portions.

Sous Vide Pears:

• Peel the pears, remove the core, and cut them into equal slices.
• Place the pears together with the other ingredients in a vacuum bag, vacuum seal it, and cook it in a sous vide water bath for 15 minutes at 85°C.
• Cool the bag in ice water and heat the pears in a pan if needed.

Sous Vide Lentils:

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

Serving suggestion:

• Serve this dish with a dark gravy or butter.