Harvested my first deer on opening day.
Salt, Pepper, garlic powder, and rosemary seasoning. 3 slices of butter. Sous Vide for 90 minutes. Rested for 10 minutes. Then into screaming hot cast iron skillet for 60 seconds on each side. Kept the internal temp under 135. Delicious!
by paragon4913
5 Comments
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Do you not have to worry about parasites on venison? I thought you had to cook it more?
Lovely, nicely done! Beautiful sear and perfect med-rare. Venison is underrated on most of the grilling and steak subs.
Been using sous vide for all venison roasts. Has been working amazingly. Very happy with the results. For cuts that weren’t as tender we just sous vide longer.
55c is my go to.