Sous vide venison tacos with ancho chilli and bitter chocolate

4
60 minutes

Ingredients

Venison, ancho chilli and bitter chocolate filling

  • 500g of venison haunch, diced
  • 1 ancho chilli, dried
  • 1 banana shallot, large, sliced
  • 1 garlic clove, sliced
  • 20g of tomato purée
  • 1 tsp chopped thyme
  • 10g of Dijon mustard
  • 200ml of red wine
  • 300ml of dark chicken stock, or veal stock
  • 20g of bitter chocolate, minimum 70% cocoa solids
  • flaky sea salt
  • freshly ground black pepper
  • olive oil

To serve

  • 8 corn tortillas
  • 2 little gem lettuces
  • pickled jalapeños, sliced
  • 40g of mature cheddar, grated
  • 60g of crème fraîche, or sour cream
  • 1 tbsp of coriander leaves

Method

1
To begin, toast the chilli in a hot dry frying pan until it is soft and aromatic. Remove the chilli from the pan, place in a bowl and cover with hot water, weighing down with a ramekin to keep it submerged. Leave for 15 minutes
  • 1 ancho chilli, dried
2
Sweat the shallots and garlic in a little oil until softened but without colour. Add the tomato purée, thyme and mustard to the shallots and cook out for a few minutes. Add the wine to the pan and reduce to a syrup
  • 1 garlic clove, sliced
  • 1 banana shallot, large, sliced
  • olive oil
  • 10g of Dijon mustard
  • 20g of tomato purée
  • 1 tsp chopped thyme
  • 200ml of red wine
3
Season the diced venison and sear in a hot pan to colour the meat. Do this in batches to prevent the meat stewing in the pan
  • freshly ground black pepper
  • 500g of venison, diced
  • flaky sea salt
4
Add the stock to the shallot and wine mixture and reduce by a third. Take the stalk and most of the seeds from the chilli and add the chilli to the shallot mix
  • 300ml of dark chicken stock, or veal stock
5
Transfer to a blender and blitz to a purée. Return to the pan and continue to reduce until a thick paste is obtained. Adjust the seasoning to taste
6
Whisk the chocolate into the sauce and stir in the venison. Transfer to a cold tray and then cool completely in the fridge if not cooking straight away
  • 20g of bitter chocolate, minimum 70% cocoa solids
7
Preheat a water bath to 75°C
8
Place the venison in a vacuum bag, seal on full pressure and cook in the water bath for 12 hours
9
To serve, remove the bag from the water bath and tip the contents into a bowl. Break up roughly with a fork and check the seasoning
10
Heat the tortillas gently in a pan and fill with lettuce. Top with the venison mix and sprinkle over cheese, chillies and coriander, then add a dollop of crème fraîche is desired
  • 1 tbsp of coriander leaves
  • 8 corn tortillas
  • 2 little gem lettuces
  • pickled jalapeños, sliced
  • 40g of mature cheddar, grated
  • 60g of créme fraiche, or sour cream