Tag: Venison

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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Whimpies (Sloppy Joes) with Homemade Sauce

It’s the perfect time of the year for whimpies! It’s something that’s easy to make and won’t heat up your whole house when you cook them. Served with some pasta salad like I did, it makes the perfect summer combo. I hadn’t made homemade sauce for these before, so I was improvising quite a bit. If you want more of a tomato flavor, cut back on the vinegar, or if you add too much, add some ketchup to bring back some tomato flavor. Less spices are better than more when it comes to this recipe. All the spices cook together and there can be a lack luster result if you add too much of anything. This recipe makes 4-6 whimpies depending on bun size.

  1. In a large skillet, break up and brown one pound of ground beef.
  2. In a bowl, mix together 8 oz of tomato sauce, 1 1/2 Tbsp white wine vinegar, 1 Tbsp dried minced onion, 1 Tbsp worcestershire sauce, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp red pepper flakes, and 1 Tbsp honey.
  3. Once beef is fully cooked, strain off any excess fat. Add your sauce to your ground beef and cook until sauce is heated through. Cover and let simmer until you are ready to serve.
  4. Serve on bread or rolls.
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Thin Sliced Venison with Venison Thyme Gravy

Homemade gravy is an easy task that is often overlooked. It rarely can be as thick as a packet gravy, but the fact that your meat has it’s own flavor means you can make your own gravy with every meat based dish. This venison gravy was quite delicious. The venison flavor was at the front, and the beef flavor just helped support and smooth out the venison flavor. We greatly trimmed our venison so it had very little gamy flavor. This created a clean venison that released it’s juices and flavored the oil to create a very delicious gravy. Finally, I chose thyme as my seasoning because it’s a complimenting flavor that didn’t mask any other present flavor.

  1. Cut venison steak into 1/4 to 1/8 inch slices. Once sliced, tear pieces into pieces about 1 inch by 1 inch. Heat large skillet or sauce pan over medium high heat. Add about 3 Tbsp oil, and heat til shimmering.
  2. Add meat to pan and spread meat into an even layer. Cook meat for 2-3 minutes before flipping, then cook for another 2-3 minutes on the second side.
  3. Prepare 1 cup of beef bouillon. Add 2 Tbsp flour and whisk until all clumps disappear. Once mixed, add to meat and oil. Cook until thickened and bubbling. Add 1/2 Tbsp thyme, stir, and cook for an additional minute before serving. If you want a smooth gravy use a fresh thyme sprig and remove before serving.
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Steak Tacos

Tacos are a quick and easy dinner. I made the steak and also the tortillas in less than 30 minutes! These are the homemade tortillas I posted yesterday, and they worked great with these tacos. I like to make my food juicy and a bit messy when I can, and though I tried very hard with the tacos seasoning, sour cream, and salsa, these tortilla were firm and not soggy at all! The way I cooked my steak was to medium, and it was a bit chewy. I also should have cut my pieces smaller before cooking. These pieces were about 1 1/2 to 2 inch cubes and if these pieces were about 1/2 inch cubes they would have been more “full” tacos, but you won’t get as pretty photos.

  1. Dice up a thawed steak to your desired size. Brown your steak on two minutes per side. Once cooked, add 1/2 packet of taco seasoning, and 1/2 recommended water. Reduce to a simmer and cook until sauce thickens.
  2. Assemble tacos with desired toppings. I used homemade tortillas from yesterday’s post, steak, shredded mozzarella, torn iceberg lettuce, and topped it with mild salsa and sour cream.
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