Leg of chamois with date sauce

Ingredients for 3 servings:

• 600 g chamois leg(s)
• 12 dates
• 1 m.-large onion(s), red
• 2 tbsp clarified butter
• 200 ml red wine
• 200 ml Game stock
• 4 tbsp apple cider vinegar
• 1 tbsp raw sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 25 minutes

Cooked sous-vide

Pit the dates and finely dice them with the onion. Preheat the sous-vide cooker to 67 degrees Celsius. Season the chamois leg with salt and pepper and sear it on all sides in the clarified butter. Let the leg cool slightly, then vacuum seal it in a sous-vide bag and seal it. Place the leg in the cooker for 3 hours. Sauté the onions and dates in the clarified butter in which the leg was roasted until translucent. Deglaze with wine and game stock. Add the apple cider vinegar and sugar and simmer until thickened. Slice the chamois leg and serve with the sauce.