"Recipe of the Week" Moose, Sous Vide with a nice Red-Wine Horseradish Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the kitchen for the recipe of the week featuring moose.

Use a Joule sous-vide machine to cook the moose round.

Set the sous-vide machine to 129°F for rare to medium-rare.

Add boiling water to the sous-vide machine to help reach the desired temperature faster.

Season the moose round with salt, black pepper, garlic powder, and rosemary.

Vacuum-seal the seasoned moose round in a bag.

Cook the moose round in the sous-vide for 5 hours.

Remove the moose from the sous-vide and pat it dry with paper towels.

Heat a skillet until it's ripping hot for searing.

Sear the moose round in the hot skillet until browned on all sides.

Blanch asparagus beforehand to ensure even cooking.

Season the blanched asparagus with salt, pepper, and butter before sautéing.

Slice the moose round against the grain to reveal even cooking throughout.

Prepare polenta by cooking 3.5 cups of water with one part polenta for about 20 minutes.

Plate the sliced moose round and drizzle with red wine horseradish cream sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens