With sous vide you could simply use a ziplock bag or silicone bag like these a pot of water on the stove and a thermometer. The best venison steak of your life gets cooked in a beer cooler.

First Time Cooking Venison Backstraps Sous Vide Better Than Any Steak I Ve Ever Had From Frozen 2 5 Hours At 130 F Sousvide

By Jonathan Miles Published Oct 15 2014 803 AM.

Sous vide recipes venison. Grind the juniper berries and salt and pepper together until coarse. Ingredients 2 venison steaks Salt and pepper 2 bay leaves 4 sprigs of thyme 50g butter 2 rounds of Café de Paris butter see notes. The Bluetooth option is great for a few reasons.

50ml of vegetable oil. Rub the salt mixture over the shoulder and leave to cure in the fridge for 6 hours. Fill the Sous Vide with water and set the temperature at 49 degrees and set for 140 Prepare the Venison by removing all the fascia and sinew with a very sharp knife.

1 sprig of rosemary. For the clementine purée peel the clementines and weigh out 300g of peel. Heat water to the temperature you want and fill the color and submerge your bagged meat.

Place the peel in a saucepan cover with cold water and bring to the boil. Wipe the venison all over with kitchen paper to brush off any excess salt then seal the joint inside a large vacuum bag with the vegetable oil. YOU then become the fancy controller maintaining the perfect temperature.

I use an Anova brand Sous vide Precision Cooker with Bluetooth capabilities. Repeat this process 2 more times. The sous vide cooking technique involves cooking food in pouches I use vacuum sealed food-grade plastic bags submerged in a water bath held at a precisely controlled temperature.

While the venison is curing preheat the water bath to a temperature of 85⁰C. Finely chop the thyme rosemary and garlic and mix with the salt. When I got home I cut open the bag seared the meat in a cast-iron pan for about 90 seconds on each side and then let it rest for 5 minutes.

This would work well for shorter cook. Ingredients 1-2 Pound Venison Roast 2 teaspoons Kosher Salt 1 teaspoon Ground Cumin 1 teaspoon Ground Coriander 12 teaspoon Garlic Powder 14 teaspoon Cayenne Pepper 1 teaspoon. I set the temperature to 122 degrees dropped the meat into the water and left for four hours.

Forget the grill or oven. Redneck Venison Sous Vide. Cover the prepared venison with the salt juniper.

Place the bag in the water bath and leave to cook for 8 hours. Simmer gently for 20 minutes then strain the peel and return to the saucepan. Another method Ive seen involves using a cooler.

1 sprig of thyme. I seasoned the meat with salt and pepper and sealed it in a vacuum bag.