2 lb venison strip loin – sous vide at 129F for 2.5 hours. Ice bath for 4 minutes, then seared 4 min per side, then 5 min rest. Served with blueberry sauce, baked potato and blistered snap peas. And a lovely Syrah to drink. This turned out fantastic – it was my first time sous viding venison. Cooking venison has always been tough because it's so lean, but I will never cook it any other way from here on out!
by Catswinetravel
2 Comments
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Love seeing all the wild game! I was just given a few steaks and roasts from good ol Texas corn fed White tail. All from one Doe. I am for sure going to Sous Vide them. Nice work!