Venison (Elen) With Hazelnut Coffee Maple Butter

Sous Vide Venison Loin

1. Preheat immersion circulator, Sous Vide machine, or other Sous Vide set up to reach 140°F.
2. Take your Loin and generously cover with Salt, Pepper, and Cumin Seed. Thinly slice cloves of garlic and place on the loin.
3. Place in bag and vacuum seal or remove the air via the water displacement method as demonstrated in the ChefSteps video.
4. Place the bag in your water bath and set a timer for 2 hours. The time you need to cook the loin depends on its thickness. The Sousvide Supreme Cooking Guide is a handy quick reference for consulting cook times.
5. After the timer goes off, take the loin out of the bag, and pat dry with a paper towel.
6. Heat up your cast iron (or any pan) until it has an opportunity to get nice and hot, then add the fat of your choice, a medium-high heat fat is always a good idea, but butter can be used if you are cautious.
7. Sear all the edges of the venison loin for about 30 seconds a side until golden brown. Times will vary depending on heat of cooking fat.
8. Season with salt and pepper, and slice into medallions.

Hazelnut Coffee Maple Compound Butter

1. Pour cool Hazelnut coffee (you can substitute plain coffee), Maple Syrup, and diced Butter into a small food processor. Blend until thoroughly mixed.
2. With a rubber spatula scrape out butter mixture onto wax paper, roll into a cylinder and place in the refrigerator for 1 hour or longer.
3. Remove from the refrigerator and let it come to room temperature. Slice when serving.

Total Time: 2 hours 15 min.