Perfectly Tender Sous Vide Venison Roast
Equipment
- 1 sous vide cooker
- 1 vacuum sealer and vacuum bag
- 1 large pot of water
- 1 cast iron skillet
Ingredients
- 2 lb venison roast
- 1 tbsp tallow or butter
- seasoning and herbs of your choice
Instructions
- First thing, ensure your venison roast is at room temperature. If using a venison loin or backstrap, trim any excess fat.
- 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.
- 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.
- Place your sealed bag in the water bath. Ensure it's fully submerged. For a 2lb roast, a minimum of 6 hours is needed.
- After the sous vide cook, remove the venison from the bag. Pat it dry with a paper towel to ensure proper 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.
- 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.
Notes
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.
Tried this recipe?Let us know how it was!