Venison stew with elderberry sauce

Name: Venison stew with elderberry sauce
Ingredients: 80 g Shallots; 4 Full-bodied red wine; 6 veal stock; 2 units.items Thyme sprigs; 2 kg sous-vide cooked venison poulet; Chives; 10 units.items juniper berries; 4 elderberry jelly; 80 g Cold butter

Sous-vide cooked venison stew based on red wine and elderberry jelly, garnished with chives.For this dish, we use sous-vide cooked stewed meat. The meat has a natural flavor, giving you as a chef plenty of room to add your own signature. Our preference is for a classic approach, with a rich sauce based on red wine and elderberry jelly, garnished with chives.

Ingredients

80gShallots

4Full-bodied red wine

6veal stock

2units.itemsThyme sprigs

2kgsous-vide cooked venison poulet

Chives

10units.itemsjuniper berries

4elderberry jelly

80gCold butter

Preparation

Finely chop the shallot, crush the juniper berries, cut the butter into cubes, and finely chop the chives.
For the sauce, reduce the shallots with the wine by 1/3.
Add the veal stock, juniper berries, and thyme leaves.
Let simmer on low heat for 20 minutes. Strain the mixture.
Add the jelly and let it dissolve in the sauce.
Whisk in the butter cubes.
Season to taste with salt and pepper.
Lightly flour the stewed meat.
Sear the stewed meat over high heat in a little oil.
Add salt and pepper while frying.
Serve the stewed meat with the sauce and garnish with the finely chopped chives.