Venison loin sous-vide in panko herb coating

Ingredients for 4 servings:

• 1 kg venison loin with bone
• 20 g parsley, frozen possible
• 50 g herbs of Provence, frozen possible
• 30 g panko
• 1 tbsp mustard
• 1 tbsp olive oil
• salt and pepper
• 2 onions
• 3 garlic cloves
• 3 tbsp oil
• 2 tbsp tomato paste
• 2 tbsp flour
• 400 ml red wine, strong
• 200 ml Game stock
• 1 tbsp stock paste or powder (vegetable stock)
• 1 tsp caramel coloring to color the sauce, not required
• 200 g chanterelles
• 50 g bacon cubes
• 1 tbsp butter
• 500 g spaetzle
• Cranberry jelly

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Remove the venison loin from the bone. Vacuum seal the loin, then cook sous-vide at 54°C water temperature for approx. 90 minutes. Then roast on both sides in a Beefer oven or sear in a pan for approx. 1 minute. Panko herb coating: Mix together parsley and Provençal herbs, panko, olive oil, and mustard. Season the mixture with salt and pepper. Lightly press the herb coating onto the loin and roast in a Beefer oven until golden brown or brown with a blowtorch. Game sauce: Roast the bones in the oven over high heat until dark brown. Finely chop the onions and garlic and fry in the oil. Add the tomato paste and fry as well. Add the bones and deglaze with red wine. Add the red wine, game stock, vegetable stock powder, salt and pepper, and caramel coloring, if desired. Reduce the liquid by at least half. Remove the bones. Puree the sauce and strain through a sieve to remove any vegetable and meat residue. If you want a thicker sauce, add a roux to achieve the desired consistency. Side dish: Roast the chanterelles with bacon and butter in a pan. Prepare the spaetzle according to the package instructions. Serve with the cranberry jelly. Cranberry jelly and spaetzle go well with this dish.