With the help of an immersion circulator, you can perfectly cook Sous Vide Venison to your desired level of doneness, resulting in juicy and tender deer meat that’s full of flavor!
Can you sous vide venison? Yes, using the sous vide method to cook venison roast, backstrap, or tenderloin is the best way to prepare it, as it will cook to be super tender every time.
Sous vide is a French term that translates to “under vacuum.” It’s a cooking method that involves sealing food in a plastic bag and cooking it in a temperature-controlled water bath. This technique is perfect for cooking meats as it allows for precise temperature control, resulting in consistently cooked and delicious proteins.
Venison is meat from a deer, and it’s lean, flavorful, and nutrient-dense. There are different cuts of venison, including loin, shoulder, and leg. Venison has a rich and earthy flavor that pairs well with aromatic herbs like thyme and rosemary.
Since venison is a naturally lean meat, it can easily dry out if overcooked. Since the venison is cooked in a vacuum-sealed bag, it retains its juices and flavors, resulting in a delicious and tender final product.
🦌How To Sous Vide Venison Loin
Prepare the water bath: Insert the immersion circulator into a water bath in a large pot or sous vide container. Preheat a water bath to 131°F (55°C) for medium-rare doneness.
Season the venison: Rub the venison with salt and pepper, and rub it with the chopped thyme and rosemary on all sides.
Seal the meat: Vacuum seal the seasoned venison in sous vide bag or vacuum sealed bag until no air remains.
Sous vide venison: Submerge the sealed bag in the preheated water bath and cook for 2 to 3 hours, depending on the thickness of the venison.
Sear the meat: Once the cooking time is up, remove the venison from the sous vide bag and pat it dry with paper towels. Heat a cast-iron skillet over high heat and sear the venison on all sides until it develops a nice crust, about 1 minute per side. Let the venison rest for a few minutes before slicing it into 1/2-inch thick pieces.
🌡️Venison Sous Vide Temperature Chart
👩🏻🍳Chef’s Tips
- Let the venison rest for a few minutes after removing it from the sous vide bag. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
- When searing the venison, use a cast-iron skillet that’s been heated to high heat. This will ensure that the venison develops a nice crust without overcooking the meat.
- To ensure that the venison is cooked to your desired level of doneness, it’s important to use a reliable kitchen thermometer to check the internal temperature. This will ensure that you don’t overcook or undercook the meat, resulting in a perfectly cooked meal.
- This method can be used for venison backstrap, roast, chops, or steaks. Adjust the time and temperature as necessary.
- How long to sous vide venison depends on the size and thickness of the meat. Generally, the meat will be fully cooked in 2-4 hours.
- Does venison get more tender the longer it cooks? For this cut of meat, it is not recommended that you cook the venison for a longer duration of time, as it can become tough and dry.
