Cooking venison can be a challenge, but sous vide has transformed this task, ensuring perfectly cooked, tender deer meat every time. This year, my son proudly brought home a large buck, and we’ve been exploring the best ways to honor this wild game. One standout has been a sous vide venison roast that slices like butter, using the sous vide cooking method.

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Why Sous Vide for Venison?

Sous vide, a French term meaning ‘under vacuum’, involves cooking food in a sealed bag (like a ziplock bag or a vacuum seal bag) in a temperature-controlled water bath. For lean meats like venison, this method ensures that the cooking process is gentle, preserving the texture of the meat and enhancing its natural flavors.

This year marked a special milestone in our family’s hunting traditions. My son, with patience and skill, managed to bag a large buck. The concern, of course, stemmed from the notorious reputation of venison – particularly from larger, older bucks – to be tough and challenging to cook just right. By utilizing the sous vide method, we were able to transform what we worried might be a tough cut of meat into something extraordinarily tender and flavorful. The controlled and consistent temperature of the sous vide bath worked its magic on the venison, ensuring that every slice was cooked evenly, retaining its moisture and tenderness.

Perfectly tender sous vide venison on a wood cutting board

Recipe: Sous Vide Venison Roast

Ingredients:

2lb venison roast (like a venison backstrap or eye of round)
Your favorite seasoning (black pepper, coarse sea salt, garlic powder)
Olive oil or avocado oil
Tallow or butter for searing
Optional: fresh herbs, or juniper berries for added flavor

Equipment:

Sous vide cooker (like an Anova Precision Cooker)
Large pot of water
Vacuum sealer and vacuum bag
Cast iron skillet

Preparation

Prep Time

First thing, ensure your venison roast is at room temperature. If using a venison loin or backstrap, trim any excess fat.

Vacuum Sealing

Place the venison in a vacuum seal bag or a ziplock bag using the water displacement method. If adding herbs or spices like juniper berries, do so before sealing.

Sous Vide Bath

Set your sous vide cooker to the desired temperature. For medium-rare venison, 130°F is ideal; however, for our recipe, we’re aiming for a level of doneness akin to medium, hence the 150°F setting. The exact temperature control is key to achieving that tender, melt-in-your-mouth consistency.

Cooking Process

Place your sealed bag in the water bath. Ensure it’s fully submerged. For a 2lb roast, a minimum of 6 hours is needed. This slow cooking method allows the flavors to deepen and the meat to become exceptionally tender.

Post Sous Vide

Drying the Meat

After the sous vide cook, remove the venison from the bag. Pat it dry with a paper towel to ensure proper searing.

Searing

Heat a very hot cast iron pan with a little oil or butter. Sear each side of the venison roast for 30 seconds to a minute over medium-high heat. This step adds a delicious crust to the tender meat.

Rest and Serve

Let the roast rest for a few minutes, then slice against the grain. Serve with sides like roasted vegetables or perhaps a red wine sauce.

The Experience of Sous Vide Venison

The sous vide method, unlike traditional methods like a slow cooker, maintains the internal temperature of the meat without overcooking. My son’s venison roast, prepared this way, was a revelation. The texture of the meat was uniformly tender, and it sliced effortlessly, almost like lunch meat or an expensive cut of beef.

Sous Vide Temperatures for Venison

Rare: 125°F – 130°F (1-2 hours)
Medium Rare: 130°F – 135°F (1-2 hours)
Medium: 140°F – 150°F (up to 6 hours for thicker cuts)
Well Done: Higher temperatures are not recommended for venison due to its lean nature.

Conclusion

The sous vide method offers home cooks a foolproof way to prepare game meat like venison. It’s perfect for those trying venison for the first time or deer hunters looking to try something new with their harvest. The controlled water bath and longer cooking time make this method of cooking superior for achieving the best results in texture and flavor. So, next time you have a venison roast, consider the sous vide method for a perfectly tender and delicious meal.