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Oh deer!

Tough on the outside – soft on the inside
Meat

A rack of venison sous vide with chanterelles and dumplings

1,5 H
1500°F/900°C
2 Min.

Oh my deer – this is delicious! Otto has returned from his hunt and is now going to grill a wonderful rack of venison: Due to sous vide cooking, the venison ribs will get tender as butter on the inside, while grilling on the O.F.B. at 1500°F/900°C makes them crispy on the outside. Otto serves them with dumplings and fried chanterelles. Texture and aroma are unbelievable!

Ingredients for four persons

For the rack of venison
  • 1 kg/2.2 lbs Rack of venison
  • Coarse salt
  • Colored pepper
For the chanterelles and dumplings
  • 400 g/ 0.9 lbs Chanterelles
  • 2 Red onions
  • 50 g/ 0.1 lbs Butter
  • 8 Potato dumplings
  • Salt and pepper

Preparation

Grill the rack of venison at 1500°F/900°C on each side for about one minute.
Carve the rack of venison across the grain and serve it with dumplings and chanterelles.

Grilled venison– Otto’s recipe for a rack of venison from the O.F.B.

A fully-grown male fallow deer can weigh up to 275 pounds and offers a lot of different delicious cuts. For the O.F.B. we chose a terrific 600 g/1.3 lbs rib rack, which is just perfect for the combination of sous vide cooking and high temperature grilling. Through the gentle water-bath cooking the meat is getting super tender on the inside, while the O.F.B., with its 1500°F/900°C burners, ensures a crispy crust on the outside. This exciting contrasting texture meets the mild venison aroma of the rib rack – to make a long story short: it’s a feast for grill-freaks!

1

Pure tenderness: Sous vide cooking the venison ribs

First, you cook venison ribs with the sous vide method. Set the sous vide cooker on 45 minutes at 130°F/55°C and put it together with the vacuum sealed meat in the water bath.

You don’t have a sous vide cooker? Absolutely no problem – you can also use the O.F.B. to bring the rack to the desired core temperature. Read step 3 to learn more.

 2

Preparing the chanterelles and dumplings

While the rack of venison is being vacuum cooked, you prepare the sides. Properly clean the chanterelles with a brush and paper towels. Dice the red onions. Around 20 to 15 minutes prior to the grilling, put the potato dumplings in cold salt water. Boil them for one minute and then let them sit uncovered with moderate temperature. Subsequently, quench the dumplings in cold water. For the chanterelles, melt some butter in the pan and sauté the onions briefly. Fry the chanterelles only right before grilling the meat and season them with salt and pepper.

3

Grilling the sous vide cooked venison on the O.F.B.

Preheat the O.F.B. for three minutes to 1500°F/900°C. After the 45 minutes you take the rib rack out of the water bath and remove the vacuum bag. Salt it as you like and then lay it on the O.F.B., which has by now reached its maximum temperature. Set the Meat-O-Meter on stage 1-2 and grill the rack of venison on each side for about one minute until it gets the desired crust.

If you have grilled the venison ribs without the prior sous vide cooking, you can just let them rest for a bit at the bottom of the O.F.B. Make sure to check the core temperature with a meat thermometer.

 4

Carving and serving the rack of venison

Cut the meat across the grain and between the rib bones. Serve the venison chops together with the fried chanterelles and the potato dumplings. Prepare yourself for a delicious meal!

A big thank you to the Wilden Heinrich for this unbelievable venison rib rack.

You want to discover more venison recipes? Here you go:

Wild boar meat with Hokkaido pumpkin

Saddle of venison in an espresso rub

Venison burger with bacon and gorgonzola

And now: enjoy!

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