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For the rack of venison:
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For the chanterelles and dumplings
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Pure tenderness: Sous vide cooking the venison ribs
First, you cook venison ribs with the sous vide method. Set the sous vide cooker on 45 minutes at 55°C and put it together with the vacuum sealed meat in the water bath. You don’t have a sous vide cooker? Absolutely no problem – you can also use the Otto Grill to bring the rack to the desired core temperature. Read step 3 to learn more.
Preparing the chanterelles and dumplings
While the rack of venison is being vacuum cooked, you prepare the sides. Properly clean the chanterelles with a brush and paper towels. Dice the red onions. Around 20 to 15 minutes prior to the grilling, put the potato dumplings in cold salt water. Boil them for one minute and then let them sit uncovered with moderate temperature. Subsequently, quench the dumplings in cold water. For the chanterelles, melt some butter in the pan and sauté the onions briefly. Fry the chanterelles only right before grilling the meat and season them with salt and pepper.
Grilling the sous vide cooked venison on the Otto Grill
Preheat the Otto Grill. for three minutes to 800°C. After the 45 minutes you take the rib rack out of the water bath and remove the vacuum bag. Salt it as you like and then lay it on the 800°C Steak Grill, which has by now reached its maximum temperature. Set the Meat-O-Meter on stage 1-2 and grill the rack of venison on each side for about one minute until it gets the desired crust. If you have grilled the venison ribs without the prior sous vide cooking, you can just let them rest for a bit at the bottom of the Otto Grill Make sure to check the core temperature with a meat thermometer.
Carving and serving the rack of venison
Cut the meat across the grain and between the rib bones. Serve the venison chops together with the fried chanterelles and the potato dumplings. Prepare yourself for a delicious meal!
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