Venison tenderloin is a highly underrated cut of meat. It is full of flavor and delightfully tender. Using the sous vide technique elevates it to new heights, and the taste is fantastic.
Recipe for venison tenderloin sous vide
Venison filet is a highly underrated cut of meat. It is full of flavor and delightfully tender.
Using the sous vide technique elevates it to new heights, and the taste is fantastic.
The meat absolutely must not be cooked for too long/too much, as it will end up with a consistency akin to liver pâté.
Servings: persons
Venison Tenderloin Sous Vide
Venison tenderloin is a highly underrated cut of meat. It is full of flavor and delightfully tender. Using the sous vide technique elevates it to new heights, and the taste is fantastic.
Equipment
- Sous Vide
- Cutting Board
- Chef'S Knife
Ingredients
- 300 gram Red Deer Fillet
- Salt
- Pepper
- Butter For the frying, Can be replaced with ghee or flavorless oil
Instructions
- The venison tenderloin is somewhat flat and uneven in size.
- Therefore, it is an advantage to truss it before cooking. This ensures an even cooking of the meat.
- Season with salt and pepper on both sides and vacuum pack the meat.
- Cook it in sous vide/water bath for 1 hour at 52 degrees Celsius (126 degrees Fahrenheit).
- Take the meat out of the bag and use the bag's liquid for a sauce,
- Pat the meat dry and fry it briefly on all 4 sides at very high heat in butter/ghee.
- Cut the meat into thin slices and serve immediately.