The Beef Wellington is an impressive dish to serve. A juicy perfect medium rare fillet wrapped in a duxelle and crisp pastry layer. The flavours and appearance both make this a dish for a special occasion. Sous vide cooking makes it much easier to cook the meat right, and all you do is prepare the duxelle and crisp the pastry.
Venison needs a simple seasoning, and a perfect temperature to cook without it getting dry. Cooked sous vide at 54C degrees it’s cooked perfectly medium rare.