… served with Parsley Root Puree and Cranberry Pears
Courtesy of Marthe Nilssen, SousVide Supreme customer Norway
Serves 4

INGREDIENTS

For the deer

• 1 to 1 ½ pounds (600 g) roe deer filet
• Salt and pepper to taste
• 4 tablespoons (56 g) butter, divided use
• 2 to 3 sprigs fresh thyme
• 1 to 2 cloves roasted garlic

For the sauce

• 2 tablespoons (28 g) butter
• 2 tablespoons (15 g) flour
• /3 cup (80 ml) beef stock
• 1/3 cup (80 ml) port wine
• 1/3 cup (80 ml) heavy cream
• Salt and pepper to taste

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 130F/54C (or your preferred temperature for game)
2. Season the meat with salt and pepper to taste.
3. Put the meat into a large cooking pouch, add the garlic, thyme, and half the butter and vacuum seal.
4. Submerge the pouch in the water oven to cook for 4 hours (or up to 8.)
5. When ready to finish and serve, heat the remaining butter to foaming in a skillet on the stovetop over medium high heat.
6. Remove the meat from the pouch, pat dry with paper towels/kitchen paper, and sear it in the butter a few minutes until it gets a savory brown crust.
7. Let the meat rest for 15 minutes, covered, and meanwhile make the Port Wine Sauce in the skillet:
   1. Melt the butter in the skillet and whisk in the flour, stirring until it begins to brown.
   2. Whisk in the stock and wine, scraping all the brown bits from the pan.
   3. Whisk in the cream and continue to cook until the sauce has reduced by about half.
   4. Season with salt and pepper to taste.
8. Slice the meat and plate, drizzled with the sauce.
9. Serve with Parsley Root Puree and Cranberry Pears (recipes follow) or your favorite side dishes.

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Parsleyroot Puree
Serves 4

INGREDIENTS

• 1 pound (400 g) parsleyroot, well-washed, peeled, and diced
• 3 tablespoons (42 g) butter
• 1 ounce (30 ml) heavy cream or half and half
• 1 tablespoon (15 ml) lemon juice
• Salt and pepper to taste

DIRECTIONS

1. In a saucepan on the stovetop, melt the butter; add the parsley root and cook for a few minutes until it begins to brown.
2. Add enough water to just cover and continue to cook over medium heat until almost dry.
3. Add the cream or half and half to the parsley root and cook until it’s almost tender and the cream has thickened.
4. Put the cooked mixture, lemon juice, salt and pepper into a blender and puree until smooth.
5. Serve.

To cook sous vide instead:

1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
2. Vacuum seal the parsley root, butter, salt, and pepper in a cooking pouch and submerge in the water oven to cook for 30 to 40 minutes.
3. Open the pouch and transfer the cooked parsley root and liquid to a blender or food processor.
4. Add the cream and lemon juice blend until smooth.
5. Serve.

Cranberry Pears
Serves 4

INGREDIENTS

• 1 ounce (30 ml) water
• 3 tablespoons (45 ml) cranberry jam
• 2 tablespoons (?g) sugar
• ½ teaspoon (2.5 ml) salt
• 2 rinsed pears, peeled, cored, and halved

DIRECTIONS

1. In a pan on the stovetop over medium heat, whisk together the water, cranberry jam, sugar and salt.
2. Add the pears and cook tender, about 30 minutes.

To cook the pears sous vide, instead:

1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
2. In a small bowl, whisk the jam, sugar, and salt together with just enough of the water to make a thick sauce.
3. Put the pear halves and the sauce into a cooking pouch and massage through the pouch to coat.
4. Vacuum seal, using the Moist setting, if available, and taking care not to let the sauce be pulled into the sealing chamber by forcing the seal with Seal Only as it begins to climb the pouch.
5. Submerge in the water oven (along with the parsley root) to cook for 40 minutes to an hour.
6. Serve.