Sous Vide Venison Chops

• 

• 

Sous vide is a technique that has been growing in popularity among home chefs over the last 2-3 years or so. It is the process of placing a sealed container into a water bath that is holding a consistent temperature thanks to the machine. It is also special because cooking with the sous vide is meant to take a longer time at a lower temperature giving consistent results.
This was my first time using my sous vide on meat. I got my sous vide the Christmas of 2018 on sale on amazon when they were starting to become very popular. I find it incredibly practical and consistent. This being my first time cooking meat with a sous vide, I have some advice. First, don’t add any of the meat’s blood to the bag before you seal it. Blood will come out of the meat itself, and excess blood won’t cook, just pool. And, second, feel free to season before you seal the meat. This time I added no seasoning because I wasn’t sure what I was going to do with the meat at that point, but it would have been better to at least add butter, since it came out of the bag and out of the skillet with a strong gamey smell. It had no gamey flavor though and was cooked to an absolutely perfect medium rare. It was like butter, and what little fat ran through it, just melted in your mouth.

• 

• 

• 

• 

1. Set up your water bath in a large cooking vessel. Attach your sous vide. Fill your vessel to a height between the min and max line on your sous vide. Then, set your sous vide to 135F and wait for the water to reach temp.
2. While the water is warming up, place your venison chops into a freezer bag or a vacuum seal bag and add desired seasoning for the meat. Seal bag with as little air left as possible, either via vacuum sealer or water displacement method.
3. Once water is heated, drop bag into water and attach to side of container with a chip clip. Cook venison at 135 F for 2 hr (2.5 hrs if still slightly frozen).
4. Once cooked, heat up a pan to high. Once hot to a hovering hand, add 1 Tbsp of butter and add contents of venison bag. Brown each piece then immediately remove from heat.
5. Let rest for 5 minutes, serve, and enjoy!