Sous Vide Venison Loin with Pickled Squash Recipe

For the Venison Loins

Combine the rosemary, juniper and black pepper in a spice grinder and process until finely ground. Transfer to a small bowl and stir in the sugar and salt. Season the venison with the mixture. Refrigerate uncovered 2 hours, up to overnight.

Vacuum seal the venison loin and cook at 134°F (56.6°C) for 90 minutes. After cooking, rest 15 minutes at room temperature, still sealed in bag.

For the Charred Maitake Mushrooms

Break apart the mushrooms, leaving the pieces in small clusters. Combine in a bowl with the ginger, garlic, thyme, soy sauce and olive oil in a vacuum bag and seal. Leave to marinate while the venison cooks.

Remove uncooked mushrooms from bag and char on a hot grill or on a sheet pan underneath the broiler.

To Assemble

Remove the venison from bag. Towel dry and brush with oil. Season again with salt and pepper and char quickly on a hot grill or sear in a hot cast iron pan. Remove from the heat and slice.

Spread some squash puree on a plate. Top with a few venison slices and the charred mushrooms. Add the pickled squash and drizzle some of the juices around the plate, then serve.