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.