Elk with ptitim, blue cheese and creamy sauce

Preparing soft, juicy game and an original side dish at the high-end restaurant level will require certain ingredients, sous vide and following step-by-step instructions.

Ingredients

• 1 kilogram of moose neck;
• 1 onion;
• 1 bell pepper;
• 1/2 small vegetable marrow;
• 1 carrot;
• 50 milliliters of olive oil;
• salt and ground pepper to taste;
• 2 sprigs of thyme and rosemary;
• 1 teaspoon meat spice mixture.
• For ptitim:
• 0.2 kilograms of ptitim;
• 0.15 kilograms of blue cheese;
• spices to taste.
• For the sauce:
• 200 milliliters of cream with a fat content of 33% and above;
• 30 milliliters of teriyaki sauce;
• 1 tablespoon Dijon mustard
• salt and pepper to taste.
• For garnish:
• 5 pickles pickles;
• a few beetroot leaves;
• 10 milliliters of olive oil.

Directions

1. Peel the previously thawed elk meat from the films, rinse with cold water, dry with a disposable towel. Place in a vacuum bag, add spices, chopped vegetables and herbs, leave to marinate in the refrigerator for 12 hours.
2. Save the vegetables left over from the marinade. Cook meat in sous-form for 10 hours at 78 ° C. Fry the loan in a charcoal oven, turning constantly, for 8-10 minutes. Alternatively, you can use a well-heated grill or barbecue.
3. Place vegetables in a saucepan, add cream, teriyaki, spices and mustard, stir. Bring to a boil, heat on a low temperature for 15 minutes. Then grind with a blender.
4. Boil it in salt water, drain the liquid, leaving a small amount of water in the cereal. Add the pieces of cheese, stir and heat the grits until the cheese dissolves.
5. Now it remains to serve the dish as follows - pour a little sauce on a plate, put elk meat, ptitim and cucumbers next to it. Garnish with beetroot leaves, drizzle with olive oil