Venison Cooked Sous Vide

The story


1 Fillet of venision (springbok, kudu or oryx),  The loin should be about 7.6 cm thick at it thickest end
2 Cloves Garlic, Smashed
to taste Salt
to taste Pepper
3 Juniper berries, Crushed
1/2 teaspoon Corriander seeds, Crushed
1 1/2 teaspoons Fresh thyme, Chopped
2 tablespoons Olive Oil
2 tablespoons Butter

sous vide venison modern cuisine


1. Add the meat, garlic, thyme and seasoning to a vacuum bag. Rub the meat to ensure that the seasoning is equally distributed and all the meat is covered. Vacuum and seal. Put in a water bath pre-heated to 59℃. Cook for 60 minutes at 59 ℃. This produces a steak that is medium done. To produce a medium-rare steak, the core temperature of the meat should be 56.5℃ and 65.5 ℃ for a medium-well steak. Use a thermometer to confirm the core temperature.

2. When cooked, remove the meat from the bag and reserve the juices if you plan a sauce or jus. Add butter and a little olive oil to a very hot frying pan. When the butter starts to foam, add the meat. Continue to baste the meat with the melted butter until the outside is caramelized to your liking. Serve with a side of roasted vegetables or french fries. If you are not going to use the meat immediately chill it in an ice bath, then freeze it.


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