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Started By
Message
Sous Vide Venison Backstrap
Posted on 11/13/17 at 9:05 am
Posted on 11/13/17 at 9:05 am
I have some deer backstrap that I am looking to cook this week. I love how pork tenderloin comes out cooked sous vide, so I figured cooking the deer in there would be pretty good. Any idea on temperature and time on this? I’d like it rare/medium rare, and i'll likely sear it on the charcoal grill after. Any seasoning tips, I seldom have venison to cook.
Thanks!
Thanks!
2
Posted on 11/13/17 at 9:09 am to GEAUXLPOST
I'd cook it more like beef temps than pork, but longer.
Maybe 130 for at least two hours at temp.
Maybe 130 for at least two hours at temp.
Posted on 11/13/17 at 10:58 am to GEAUXLPOST
130* for 1 hour
I do it all the time. Comes out magical
ETA: I love the sear of the cast iron with butter. I do like the flavor of the grill/smoke but I never get as good a char
I do it all the time. Comes out magical
ETA: I love the sear of the cast iron with butter. I do like the flavor of the grill/smoke but I never get as good a char
This post was edited on 11/13/17 at 11:00 am
Posted on 11/13/17 at 11:18 am to mylsuhat
I agree. My sear is 3 times better when I have a cast iron skillet available.
Posted on 11/13/17 at 11:18 am to mylsuhat
that looks awesome
Posted on 11/13/17 at 11:24 am to mylsuhat
That looks amazing. Do you season it the same way you season beef tenderloin or filet? seems like the same rules would apply
Posted on 11/13/17 at 11:30 am to GEAUXLPOST
Yeah, I personally prefer to use a light dusting of Tony's and then some sea salt. Not overdoing it on either of them.
ETA: the one pictured looks like just S&P
ETA: the one pictured looks like just S&P
This post was edited on 11/13/17 at 11:36 am
Posted on 11/13/17 at 11:48 am to mylsuhat
That looks top notch there hat. 
Posted on 11/13/17 at 12:31 pm to RockyMtnTigerWDE
Apparently there's one person who thinks it's inedible. 
It must be that evil sous vide method thing.
It must be that evil sous vide method thing.
Posted on 11/13/17 at 12:39 pm to Degas
I have always doen mine at 128 for about an hour and a half. throw in a sprig of rosemary and a crushed garlic clove into the bag before sealing it and it adds some really good aromatics. Then sear it in butter. Cant beat it
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