Venison Loin Recipe

Sous Vide Cooking

Season the venison loin with salt, black pepper, garlic powder, and rosemary. Vacuum seal the loin and cook sous vide at 130°F (54°C) for 2-3 hours.

Searing

Remove the venison from the sous vide bag, pat dry, and sear in a hot skillet with olive oil for 1-2 minutes on each side until browned.

Cooking Farro

In a pot, combine farro and chicken stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes until tender. Drain any excess liquid.

Mixing Ingredients

In a large bowl, combine cooked farro, shredded rabbit, tasso ham, ramps, green onions, salt, and black pepper. Mix well.

Preparing Chowchow

In a bowl, mix diced celery root, red onion, carrot, apple cider vinegar, sugar, salt, and mustard seeds. Let sit for at least 1 hour to marinate.

Sautéing Kale

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped kale and cook until wilted, about 5 minutes.

Adding Hot Honey and Vinegar

Drizzle with hot honey and apple cider vinegar, and season with salt. Stir to combine and cook for an additional 2-3 minutes.

Making the Jus

In a saucepan, combine red wine and beef stock. Bring to a boil and reduce by half. Stir in thyme, butter, salt, and black pepper until the butter is melted and the mixture is smooth.