Venison steak with port-chocolate jus and parsnip purée

Winner 2024

Ingredients

4 venison steaks (150–170 g each)SPG rub (Salt, Pepper, Garlic), this time the one from The SauceKnob of butter and fresh thymeGuanciale hazelnut crunch150 grams guanciale, very finely chopped50 grams hazelnuts, roughly chopped2 tsp pankoPinch of SPGParsnip truffle mustard cream600 grams parsnip, peeled and cut into pieces150 ml heavy creamHalf to a whole jar of truffle paste (adjust to taste)2 generous tsp whole grain mustardPinch of SPGCharred Brussels sprouts500–600 grams Brussels sprouts, halvedOlive oil2–3 tsp cane sugar2 tsp honey2 tsp balsamic creamZest of 1 lemon and juice of ½ lemonSmall pinch of hazelnutA few pieces of crispy guancialePort chocolate jus120 ml port120 ml game or beef stock15–25 grams dark chocolate (80–85%)Extra butter1 star anise1 bay leaf3–4 crushed juniper berriesGenerous spoon of honey (balance to taste)Pepper, salt

A piece of venison for Christmas? Delicious, right? And all without stress. Tinus from @fikkenenbikken cooked this venison steak sous-vide to around 48°C so it stays beautifully red inside and we’re not done yet. It’s then briefly seared in the pan and finished for no more than 2 minutes under a hot grill for that crispy hazelnut topping with guanciale.

Alongside is a silky parsnip purée with truffle paste and whole grain mustard. The high heat roasted Brussels sprouts with honey, balsamic cream and lemon add a bittersweet, fresh note that keeps everything perfectly balanced. And then that sauce... Red port, dark chocolate, honey and spices fill your home with an incredible aroma. Dining at home at its finest!

For me, sous-vide cooking during the holidays is a no-brainer: less stress, more control and everything perfectly timed. Don’t have sous-vide? Then sear the venison briefly in a pan to about 52°C core temperature and still finish it for 2 minutes under the grill. Stay close, it goes fast!

Another tip from Tinus: Finish the sauce, place it in a sous-vide bag and hang it back in the bath. That way everything stays perfectly warm.

Preparing sous-vide venison steak

Season the steaks with SPG, vacuum seal with butter, garlic and thyme.
Cook for at least 1 hour at 48°C sous-vide. Longer is fine, higher is not necessary.
No sous-vide? Then cook like a regular steak to a core temperature of 52°C.

Preparation of the port chocolate jus

Reduce the port and stock by half.
Let the spices infuse and allow the alcohol to evaporate.
Melt the chocolate and butter into the sauce.
Add honey to taste until nicely balanced.
Keep warm in sous-vide.

Preparing the crispy topping

Slowly render the guanciale until crispy.
Briefly fry the hazelnut and panko together.
Let it crisp up further on kitchen paper.

Preparing the parsnip purée

Boil the parsnip for 15–18 minutes until butter soft.
Blend with cream until silky smooth.
Add mustard and SPG.
Add truffle paste at the end and taste.
Keep warm in sous-vide or a saucepan.

Preparing the caramelized Brussels sprouts

Hard caramelize the cut side in oil. Toss briefly with balsamic cream, butter, honey and optionally cane sugar.
Remove from the heat and sprinkle with lemon zest, hazelnut and pieces of guanciale.
Briefly place under the grill for a crispy bite.

Finishing the venison steaks

Remove from sous-vide and pat dry thoroughly.
Sear 30–60 seconds per side in a very hot pan or on the BBQ.
Press the crumble onto the top.
Place the pan or dish under the grill for a maximum of 2 minutes.
Slice immediately with a sharp knife, preferably on a warm plate.