Venison backstrap from a friend of mine. Sous vide with salt, pepper, garlic powder, and a little bit kinders bourbon steak at 130 for 3.5 hours. Ice bath for 10 minutes and seared for ~90 seconds on each side.
Was absolutely delicious. So freaking tender.
by Viper72995
2 Comments
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That looks, so yummy. Especially the venison backstrap part