Sous Vide Venison
By Sous Vide Guy Other Sous Vide
February 26, 2018
If you think you don't like venison but haven't tried it sous vide yet, your opinion is VERY likely to change once you do. This traditionally tough and gamey meat turns remarkably tender and mouth-watering after a 3 hour water bath.
- Prep: 5 mins
- Cook: 3 hrs
Ingredients
Thick cut venison steak
Sea Salt
Cracked Black Pepper
Garlic powder (optional)
Avocado Oil (or another high smoke point oil for searing)
Directions
PREPARE IT
1Pre-heat water bath to your ideal temperature (see chart above).
2Generously season the venison with sea salt, cracked black pepper, and garlic powder, if preferred.
3Vacuum seal the venison or place it in a heavy duty Ziploc bag using the water displacement method.
COOK IT
1Place bagged venison in water bath and cook for 2 hours. If your venison steak is larger than 2" or frozen, increase it to 3 hours.
2Remove venison and pat dry with paper towels.
SEAR IT
1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2Sear steak on hot cast iron pan for approximately 1 minute, flipping every 15 seconds.
3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds.
4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.
SERVE IT
1Before serving, use a spoon to top the venison with the leftover juices and butter from the pan - this will help further develop the crust and add flavor.
2Cut against the grain. Serve as a steak, or craft yourself a homemade Arby's venison sandwich!
3 Reviews
Samuel Sachs
June 19, 2019
Why is there no temperature setting on this recipe??
Caleb D.
December 21, 2018
Great way to cook vension that you don’t necessarily want to add as Steak.. I wouldn’t add the vension frozen, it skews all of the timings AND, the meat isn’t as tender.
Tom
November 24, 2019
The recipe says to cook at a temperature from the “chart above” but there is no chart in this posting