Sous Vide Venison


Learn how to Sous Vide Venison for a perfectly cooked piece of meat every time. The sous vide method cooks venison steak, loin, or tenderloin in a controlled water bath so it’s tender and delicious!

Venison is the name for meat from deer. The term venison originally referred to any edible game, but now it specifically refers to deer meat. Venison can be tough and lean, so it’s important to cook it properly to enjoy its flavor.

The sous vide method is ideal for cooking venison because it’s lean meat. Sous vide cooking allows you to cook the meat at a low temperature for a long period of time, so it stays tender and juicy!

You can cook any cut of venison using the sous vide method, including steak, loin, or tenderloin. The cooking time will vary depending on the thickness of the meat, but you can find general guidelines in the instructions.

🦌What You’ll Need

  • Venison – This type of meat can be found at most butcher shops or you can purchase it online. However, most can be found in local areas during hunting seasons.
  • Sous Vide Machine – Our tried and true pick is the Anova Culinary Immersion Circulator because it is durable and has great app that connects to your phone to help you along.
  • Water Bath – You’ll need a large container or a pot to hold the water that will circulate the sealed venison.
  • Ziplock Bag or Vacuum Sealed Bag – You can use a vacuum sealer or the water displacement method to seal your venison.
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🚰How To Sous Vide Venison

1️⃣Prepare your sous vide water bath: Fill your water bath with enough water to cover the venison. Set the sous vide machine to the desired temperature. We recommend cooking venison at 135°F for medium-rare.

2️⃣Season and seal: Season the venison with salt and pepper. Place the venison in a ziplock bag, and seal it using the water displacement method or a vacuum sealer.

3️⃣Slow cook the venison: Place the sealed bag of venison in the water bath, and cook for the desired time. Again, cooking times will vary depending on the thickness of the meat.

4️⃣Remove and sear: Once the venison is cooked, remove it from the bag, and pat it dry with a paper towel. Sear the venison in a hot skillet with oil for a minute or two on each side to brown it. Enjoy your perfectly cooked venison!

⏲️Best Time and Temperature For Cooking Venison

The time and temperature to cook venison will depend on the cut of meat and how thick it is. Use this chart as a guideline to sous vide venison. For rare venison, cook at 125F. For medium-rare venison, cook at 130F. If you like your venison well-done, cook it at 150F.

If you’re unsure how long to cook the venison, err on the side of cooking it longer rather than shorter. You can always take it out of the water bath and sear it for a minute or two if it’s not cooked to your liking.

  • Sous Vide Venison Tenderloin (Backstrap) – Cook at 130F for 45 minutes to an hour.
  • Sous Vide Venison Loin (Roast) – Cook at 130F for 60 minutes to two hours.
  • Sous Vide Steak– Cook at 130F for 45 minutes to an hour and a half.
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  • Add your favorite herbs and spices to the venison before cooking.
  • Sear the venison in a hot pan with butter instead of oil for a richer flavor.
  • Serve the venison with your favorite sauce or gravy made from the leftover juices.
  • Make sous vide venison steak sandwich by slicing the cooked meat thin and serve it on a toasted bun with your favorite toppings.

👩🏻‍🍳 Cooking Tips

  • Sous Vide Frozen Venison: You can cook frozen venison using the sous vide method! Just add an extra hour to the cooking time to account for defrosting.
  • It is possible to overcook the meat in sous vide. Do not leave it in the water bath for longer than 1 hour after its cooked as it will start to break down and tenderize too much making a mushy texture.
  • If you’re not planning on eating the venison right away, you can cook it sous vide and then store it in the fridge for up to four days. Just reheat it in the water bath for a few minutes before serving.
  • When searing the venison, use a hot pan so that the outside gets nice and brown without overcooking the meat.

🥩More Sous Vide Recipes

  • Sous Vide Chilean Sea Bass
  • Sous Vide Frozen Chicken Wings
  • Sous Vide Whole Chicken
  • Sous Vide Frozen Steak
  • Sous Vide Chicken Thighs
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Ethan Smith is a seasoned marine veteran, professional blogger, witty and edgy writer, and an avid hunter. He spent a great deal of his childhood years around the Apache-Sitgreaves National Forest in Arizona. Watching active hunters practise their craft initiated him into the world of hunting and rubrics of outdoor life. He also honed his writing skills by sharing his outdoor experiences with fellow schoolmates through their high school’s magazine. Further along the way, the US Marine Corps got wind of his excellent combination of skills and sought to put them into good use by employing him as a combat correspondent. He now shares his income from this prestigious job with his wife and one kid. Read more >>