From the internet I gathered that this meat should be treated as a stew, so I figured I could keep it more moist cooking it at a relatively high temperature. It was extremely dry unfortunately, with moderate tenderness. Some of the muscle parts were quite good, and had the buttery broken down collagen, but it was mostly very dry, a sauce with the juices could not save it. For reference, in Dutch it was called 'Hertennekbrood', which I could find little information on online.
by WeedyDreams
9 Comments
Temperature was way too high. This looks very lean.
IMHO, There’s basically no cut on a deer that can be sous vided in this manner and come out good. You either need to cook it like a steak, fast, hot and medium rare. Or braise/stew it, and eat it in said liquid.
I’ve tried lots of cooking methods over the years and it all just turns out just like this.
Did you look for specific sous vide recipes? Everything I saw in my quick internet search showed using a much lower temp.
You can’t just pick a ramdom temp and time you know! General rule off thumb is quick and low for lean or long and slightly hotter for more fatty cuts. Id have done this at 55-57c for the same time
You figured you could keep it moister by cooking it at a relatively higher temperature?? Ooh buddy we gotta talk
Why 70c??
Dont believe everything on the internet
These guys, Fallow, are amazing. Here they’re doing a venison wellington, cooked to an internal temp of 28 degrees which goes up to 42 after resting holdover. 42 is, in their words, a perfect medium rare. The beauty of SV is you can just target that straight away, no need to go 30 degrees over that for no reason…..
https://m.youtube.com/shorts/aMUuGjPcObg
70C !?! You cooked it OVER the “well done” temperture and wondered why it was dry?