Wednesday, 10 February 2010
Venison haunch, chocolate oil
I took a gamble and cooked it medium rare: an hour and a half in a 54.5℃ water bath worked a treat, yielding beautifully pink and tender meat. (Holding the meat for a while in a water bath at this temperature will do it no harm, so this is also a great way to cook if your guests are driving from Oxford and liable to get stuck in traffic.) Just before serving, I seared it quickly in a smoking hot pan. The chocolate oil was a bit of a gimmick, but worked well with the venison.