SOUS VIDE VENISON Recipe

This is my favorite way to cook venison. While many smoke their venison or cook it in the oven, I cannot find a way to cook a juicier and tender piece of venison that in my opinion is even more tender and smooth than prime filet mignon.

This recipe is actually fairly simple but there is a 6 hour wait time for the venison to sit in the sous vide.  I guarantee this will be one of the best venison tenderloins you have ever eaten.

You can use whatever seasoning you want that is not salt based.  We want to avoid salt during the cook.

For this cook, I love Knotty Wood BBQ  @Knotty Wood Barbecue Co.  rub as it has a little sweetness to it along with great herbs and spices.

TOTAL TIME: 6.5 hours (all your time is waiting for sous vide)

PREP TIME: 15 minutes

COOK TIME: 6 hours sous vide

RECIPE

Ingredients:

• Venison Tenderloins (2 tenderloins)

• Knotty Wood BBQ Rub (https://knottywoodbbq.com)

• Unsalted Butter

• Avocado oil for the sear

• Cabernet Sauvignon Wine (use one you like to drink, not a junky wine)

Instructions:

• Season your venison all over. No need to go super heavy but make sure it's coated well.

• Seal your venison with 3 pads of butter about 1/4 inch thick inside the bag. You can had herbs if you want but not necessary with this rub.

• Sous Vide at 131ºF for 6 hours

• Cut bag and drain juice into container and keep for sauce

• Heat Pan (I use  @Hexclad  for my searing) using about 2T of Avocado oil and heat on Med/Hi (Hexclad) or Hi for non-Hexclad pan.

• Dry off venison tenderloins completely (no water on the tenderloin or you'll be in a for a big sizzle surprise when you put the meat in the pan), NO BUENO!

• Set venison tenderloins in heated pan for 20 seconds per side and turn every 20 seconds until seared completely.

• Let rest 5 minutes unless using a smoking dome (then 10 minutes)

• Salt lightly on sliced tenderloin

• Enjoy

Cabernet Sauvignon Reduction Sauce

• Use 2 cups of Cabernet Wine in a pan and add about 2T of Knotty Wood BBQ Rub.

• Take juice from the sous vide bag that you saved after sous vide and add to the wine.

• Heat to a boil then lower to a very slow boil while stirring completely.

• After 5-7 minutes you will have reduced your liquid which you will see thickens.

• Once sauce is done, use to spoon over finished venison tenderloin.

I did not go into the smoking technique at the end as that's another entire video.  Message me if you want to see a video about that.

SMOKE ON, BABY!

#venison #sousvide #wildgame #howtocook #simplecooking #kitchencooking