Venison Sous Vide Recipe For Perfectly Cooked Wild Meat

Sous Vide Venison Roast MeatEater Cook

Web1 – 2 lb. venison roast (top or bottom round) 2 tbsp. peppercorns 2 tsp. smoked salt/sea salt sprigs of fresh rosemary 3 …

1. Bring the meat to room temperature before cooking. Preheat a large pot or container full of water using your sous vide device to 130 degrees for medium-rare/medium or 135 for medium/medium-well.
2. In a mortar and pestle, smash the peppercorns and sea salt together to form a granular con-sistency. Sprinkle a portion of this mixture across top and bottom of meat, rubbing it in, you will only use 1/3 to 1/2 of it. Heat a large sauté pan over high heat and add 1 T. of butter and a small splash of cooking oil. Once hot, lay the venison roast down and sear on one side, flip, and brown on the other side. Remove and let it rest for a minute or two. Add a small splash of water or stock to the sauté pan and scrape up the fond at the bottom. Prepare a large vacuum seal bag or ziplock bag and place the roast inside along with a couple sprigs of rosemary, sliced shallot and smashed garlic cloves. Pour the little bit of juice and fond into the bag. If using a vacuum sealer, suck about 90% of the air out and seal shut (you don’t want to lose any of the juices inside). If using a ziplock bag simply squeeze as much air out as possible and zip shut.
3. Submerge the bag of meat completely inside the water, using clips to hold it to the side of the container. A 1 lb. roast will need to cook for 6-8 hours, a 2 lb. roast will need to cook for 12 – 14 hours. Set a timer and let it do its thing.
4. After the meat has finished cooking remove it from the water and let the entire bag rest on the counter for 30 minutes. Cut the bag open and pour the juices and aromatics into a measuring cup ( I got nearly 3/4 C.) and place the meat on a cutting board. Pat the meat dry with paper towels and season again on both sides with the leftover peppercorn rub.

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Rating: 5/5(7)
Total Time: 14 hrs 20 minsCategory: DinnerCalories: 733 per serving

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WebHeat water to the temperature you want, and fill the color and submerge your bagged meat. This would work well for shorter cook times (several hours), but you’d still …

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WebThis is not necessarily an indictment of their cooking skills, but rather an example of just how fragile venison can be when cooking it. The difference between meat cooked to 130 degrees and 165 degrees …

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WebStep 1: Cross Cut Venison Loin Cut the venison into pieces 1/2 - 1 inch thick. Ask Question Step 2: Salt the Venison I "rain" coarse sea salt down upon the meat. Ask Question …

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