Rack of venison and sous-vide cooked vegetables

Name: Rack of venison and sous-vide cooked vegetables
Ingredients: 1 units.items venison rack; Olive oil; stewed pears; shropshire blue; sous-vide cooked vegetables of choice; béarnaise sauce

Venison rack and sous-vide cooked vegetables for a cozy sharing dinner.

Ingredients

1units.itemsvenison rack

Olive oil

stewed pears

shropshire blue

sous-vide cooked vegetables of choice

béarnaise sauce

Preparation

Vacuum the venison rack together with a splash of olive oil.
Cook the sous-vide venison rack at 57°C for 80 minutes.
Season the venison rack with salt and pepper.
Sear the venison rack and let it rest in a warm place or in a holding oven.
Halve the pears, use a Parisian scoop to remove the core.
Place a piece of Shropshire Blue on top and bake in an oven at 200°C for 8 minutes.
Serve the stewed pears together with sous-vide cooked vegetables, béarnaise sauce, and the venison rack on a platter with parchment paper.