Ingredients for the Venison:
1 Each Rack of Venison
6 each juniper berries
4 Sprigs of thyme
1 bay leaf
2 T duck Fat
Ingredients for the Farro:
1 cup Farro
2 cups Chicken or Vegetable stock
1 bay leaf
½ sprig rosemary
Pinch salt & pepper
Method:
Place all the ingredients in a cryovac bag. Seal. Place in the sous vide circulator at 128 degrees 1hr 15 minutes. Remove Dry off excess liquid. Place in a hot sautee pan on high heat until lightly caramelized. Remove from the pan. In the same pan add 1 T shallots. Add1/2 cup port wine. Reduce until almost dry. Add 1 cup veal demi. Simmer 5 minutes. Add 2 T butter, 1 tsp chives, 1 tsp parsley. Salt & pepper to taste.
Saute shiitake mushrooms & pears.