Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...

[WILL JONES]

Y'all! It blew my mind. The few hours in the water bath was a game chabger for the consistency of the venison and then seared on a HOT smoker for a few minutes on each side and sliced and drizzled with the glaze and butter.

I had previously kinda thought the sous vide was a scam...this changed my mind 100%.

 

[Mike D Texas]

Imagine my disappointment when there was no recipe posted.

 

[WILL JONES]

Imagine my disappointment when there was no recipe posted.

Can make it happen!

 

[WILL JONES]

Glaze and Butter...

 

[WILL JONES]

Simply season a backstrap with salt, pepper, garlic and smidge of rosemary and then vacuum seal it and sous vide for 3-5hrs at about 123 degrees F. Remove from water bath, sear in ghee on cast iron or on a hot grill/smoker for a little color on both sides. Slice and top with glaze and butter.

 

[LVJ76]

Imagine my disappointment when there was no recipe posted.

And no pictures? Seriously?

 

[FEENIX]

And no pictures? Seriously?

 

[WILL JONES]

View attachment 457174
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I have failed here...

 

[FEENIX]

I have failed here...

LL! It's all good. I have done several experimental cooking adventures that I have failed to take pictures to share, so I just kept them to myself. Presentation (pictures) is half the fun.

 

[EMAZ2]

Here's a pic of some sous vide antelope tomahawks seared after on the grill…kept it simple with ingredients in the bag—kosher salt, cracked black pepper, garlic, rosemary sprig, and a little bit of butter (or olive oil). Cooked to 132 in sous vide. Seared about a min or so on each side. I'd imagine the venison looked similar but with the added butter and glaze sauces

 

[owlman]

Sous vide gave me a whole new perspective on eating antelope. I sometimes substitute beef tallow for butter when vacuum packing. I also like cast iron over stainless steel for searing.

 

[Mike D Texas]

I just can't get on board with the sous vide method. I just like it cooked over a hot fire and/or seared on a screaming hot cast iron pan.

 

[Lee7588]

I make a similar blueberry sauce to go over pork tenderloin and duck. And for those that like pics here you go

 

[FEENIX]

I just can't get on board with the sous vide method. I just like it cooked over a hot fire and/or seared on a screaming hot cast iron pan.

It is not for everybody. You can still cook on sous vide and then finish it on however method you want.