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Sous Vide Venison

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Perfectly tender and juicy venison cooked sous vide with herbs, garlic, and butter, finished with a quick sear for a flavorful crust and restaurant-quality results at home.

Ingredients

  1. 2–4 venison steaks or tenderloin
  2. 2 tbsp olive oil or butter
  3. 2 sprigs fresh rosemary or thyme
  4. 2 garlic cloves, smashed
  5. Salt and pepper, to taste

Instructions

Preheat sous vide water bath to 130°F (54°C) for medium-rare, or adjust temperature for desired doneness.

  1. Season venison generously with salt and pepper.
  2. Place venison in a vacuum-seal bag or resealable freezer bag using the water displacement method. Add olive oil or butter, rosemary, and garlic.
  3. Submerge the sealed bag in the water bath and cook for 1½–2 hours.
  4. Remove venison from the bag and pat dry with paper towels.
  5. Heat a skillet over high heat with a little oil or butter. Sear each side of the venison for 30–60 seconds until a crust forms.
  6. Let rest for 2 minutes before slicing and serving.

Notes

  1. Use tenderloin, backstrap, or steaks for the best results.
  2. Add juniper berries or black pepper for enhanced flavor.
  3. Do not over-sear to avoid overcooking the meat.
  4. Venison can be cooked from frozen—add 30–45 minutes to cooking time.
  5. Strain and use bag juices for sauces or gravies.

Nutrition

Find it online: https://thefamilycooking.com/sous-vide-venison/