I learnt the steamer method that we use here from a young chef from Bern. The simple process immediately made sense to me and, because almost every kitchen now has a steamer or an oven/steamer combination appliance, it can be cooked by anyone. Of course, you can use the same method to cook any meat that you only want to roast briefly and keep pink on the inside.

You actually need a vacuum sealer and a temperature regulator for the water bath for sous-vide cooking. With a little improvisation, you can do it without these two kitchen tools in the steamer. Nowadays, these are very precise in their temperature settings and also keep the heat very constant. The most important prerequisite for the sous vide technique.

And this is how it works: Roll the venison entrecôtes tightly in cling film without seasoning (we do this at the end) and tie together at the top and bottom like a sausage casing. Then tie to the rack of the steamer and leave to hang down. If the baking space is small, the rolled fillets can also be placed directly on the rack. Then expose to the hot steam at the desired temperature and duration. When the meat is cooked, brown all over in hot butter until a nice, crispy crust forms.