Sous-Vide Mole Venison Cheeks
Recipe courtesy of Justin Mooney, Executive Chef, Mountain Brook Club, Birmingham, Ala.
Ingredients
- For Mole Sauce
- yellow onion - 1 cup, small dice
- garlic cloves - 4, crushed
- jalapeno - 1, seeds removed, diced
- olive oil - as needed
- chili powder - 1/4 cup
- all-purpose flour - 2 Tbsps.
- ground cinnamon - 1 tsp.
- cumin - 1 tsp.
- dried oregano - 1/2 tsp.
- beef stock - 2 1/2 cups
- almond butter - 1 Tbsps.
- tomato paste - 1 Tbsp.
- cocoa powder - 1 Tbsp.
- sea salt - 1 tsp.
- For Venison Cheeks
- venison cheek - 1 lb.
- kosher salt - to taste
- fresh cracked black pepper - to taste
- olive oil - as needed
- mole sauce - 1 pint
Instructions
Procedure:
- For Mole Sauce: In a medium saucepan over medium heat, add enough oil to sauté the onions, garlic and jalapeno.
- Once the vegetables are translucent, add the chili powder, flour, ground cinnamon, cumin and oregano. Allow the spices to toast lightly in the pan, 2 to 3 minutes, stirring often to avoid burning them.
- Add the stock and mix to ensure nothing is stuck in the bottom of the pan.
- Remove mixture from the pot and pour into a blender. Blend until smooth, then add back into the pot and return to the heat.
- Mix in the almond butter, tomato paste and cocoa powder.
- Simmer until sauce is thick.
- Remove from heat and adjust seasoning with sea salt.
- For Venison Cheeks: Remove silver skin from cheeks. Season with salt and pepper, then sear in oil on high heat.
- Place in vacuum bags with enough mole sauce to cover; remove air and seal bags.
- Cook for 12 hours at 82º Celsius.
- Remove from water bath and shock in ice bath for later use, or serve immediately.
