Tag: Sous Vide

Sous Vide Venison Tenderloin Roast

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Here’s another sous vide venison post! I know many people find these to be very helpful, so I hope this post will also offer some cooking options. For this recipe, I used one venison tenderloin, but you can use this same cooking time and temperature for different roasts as long as they are a similar size. Larger roasts can take significantly longer, but 1-2 pound roasts should take about the same. You will want to season your meat with atleast salt and pepper. Other cuts of meat will have more flavor, but the tenderloin specifically doesn’t have much flavor on it’s own and can use extra flavor, so consider a touch of fresh thyme or some minced garlic. This recipe made one tenderloin roast, enough to serve 2-3 adults with lighter sides.

What Is Sous Vide?

Sous vide is a technique that has been growing in popularity among home chefs over the last several years. It is the process of placing a sealed container of food or ingredients into a water bath that is holding a consistent temperature because of the sous vide machine. Sous vide is also special because cooking with it is meant to take a longer time at a lower temperature, in turn giving consistent results.

Sous Vide Venison Tenderloin Roast Recipe CardDownload
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What You Will Need

  • 1 Venison Tenderloin Roast, about 6 inches and 1 lb
  • Sous Vide
  • Salt & Pepper
  • Vacuum Bag/Freezer Bag
  • Frying Pan
  • 2 Tbsp Oil
  • 1 Tbsp Butter

Directions

1. Set your sous vide to 139.5 F, and wait for it to heat up. Cover tenderloin with salt and pepper. Place your tenderloin roast, & any other seasoning into a vacuum sealer bag and seal, or a freezer zip lock bag, and use the water displacement method to remove almost all the air from the bag. Once up to temperature, add the roast and cook for 2.5 hours (or 1/2 to 1 hour longer for bigger cuts) for medium.

2. Heat frying pan over high heat. Add oil and butter, and once butter is melted, add tenderloin. Cook 1 minute per side and flip until everything has a nice crust on it. Remove from heat, place on serving plate, cut and serve immediately.

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Deer Season Recipes

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Deer season has begun last weekend where I live. It’s not something that we celebrate, but we understand food is food, and many deer in PA, where I live, would die of starvation of being hit by cars if their population wasn’t limited.

With that in mind, many times there are few recipes available for venison. It can be used in place of beef, but venison also has it’s own flavors that deserve to be explored. Below, I’ve listed some of the recipes I was able to make with venison that I enjoyed. Venison is also one of my most searched recipes on the site, so hopefully this will help those looking for these recipes. Beyond the standard recipes, I’m also adding a separate list for sous vide venison recipes, because not everyone has that available, and those that do, may be looking specifically at that. You will also see that many recipes include thin sliced venison or minute steaks. These were made by partially freezing a large cut of venison, then cutting it with a meat slicer.

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Sous Vide Recipes
Regular Venison Recipes
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Sous Vide Chicken Breast with Lemon and Rosemary

This was a really delicious meal. I usually cook chicken with little to no seasoning, because I like the taste of normal chicken, however, I wanted to do something special for the first time I sous vide a chicken breast. I usually just bake my chicken breasts in the oven, however, I really enjoy using my sous vide, and I was curious how a different type of meat would cook. It was very juicy and fully cooked. The rosemary flavor penetrated more than the lemon did. The outside was a bit tougher than my usual oven baked chicken, but it was very good ant the flavor definitely penetrated more with the sous vide than normal flavoring does in the oven.

  1. Set your Sous Vide to 150F. Place your chicken breast into a freezer bag/vacuum seal bag, add 1 Tbsp lemon juice and 1 1/2 Tbsp rosemary. Vacuum seal/use water displacement to remove air, and place in heated bath for 1 hour if chicken is about 1 inch thick, and 2 hours if it is up to 2 inches thick.
  2. The last 5 minutes of cooking, heat a large skillet over high heat. Once finished cooking, remove chicken from bag, pat dry, and add to frying pan with 1 Tbsp oil. Cook for 1 minutes on each side or until enough color is added. Do not over cook! Let rest for 5 minutes, cut, then serve!
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Sous Vide Venison Steaks

The sous vide is one of my favorite ways to cook meats perfectly. This recipe cooks steak to a perfect medium rare, and like my other sous vide recipe, it makes the meat tender like butter. These steaks also hold their steak texture, and are so juicy.

  1. Create your water bath, attach your sous vide, and set your temperature to 130 F.
  2. While that’s heating up, place each steak in it’s own zipper/freezer bag, do not add any of the meat’s thawing juices. Then use either a vacuum sealer or the water displacement method to remove as much pair as possible.
  3. Once the water bath reaches temp, add the steaks and cook for 2 hours. Weigh it down with a small plate/cutting board that doesn’t block water circulation.
  4. Once cooked, remove from bag and dry on paper towel. Heat a skillet to medium high heat, and once pan is hot, add 1 Tbsp of butter and your steaks. The steaks will only need about 30 seconds per side, long enough to add color only.
  5. Remove from heat, let rest for 5 minutes, then eat your perfectly medium rare steak.
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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!
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