VENISON SOUS VIDE
- Venison steaks
- Cabela’s Open Season Seasonings, or similar spices
- Olive oil
- Salt and pepper
Sous vide means “under vacuum” in French. This cooking method has been used by restaurants all over the world. It is the secret to a perfect steak among many other things. By vacuum sealing, all the moisture is kept in the meat while it is partially cooking in the sous vide water bath. This process takes some time, but it is well worth it. Once partially cooked, steaks just need a sear in a hot skillet or on a hot grill. This process is beneficial to game meat because you almost can’t cook a thick steak properly with direct heat. There isn’t enough fat in the meat to protect the texture from the hot pan. So you end up with something that is tough and chewy on the outside and raw in the middle.
For tougher cuts of beef and game, the time spent in the sous vide helps to break down connective tissues virtually tenderizing the steak as it slow cooks. Seasoning can be done before meat goes in the sous vide or rubbed on after.
1. Take your steak, add desired seasonings, place in a vacuum sealer bag, and then use the vacuum sealer to remove all air.
2. Once vacuum sealed, they can be refrigerated for a few days. This will allow them to marinate longer as well so if you have some wild tasting game, this will surely tame it. Seasonings must be dry though, as you won’t want to attempt to vacuum seal a steak with liquid in the bag.
3. Prepare SousVide Supreme and let temperature reach 140º. 134º is suggested for beef and pork but we have found venison to come out best at 140º.
4. Vacuum seal and place some previously cooked root vegetables in the SousVide.
5. Once all bags are in, add water to max fill line.
6. After letting everything cook for 2-4 hours, remove meat from package, drain and discard liquid. Pat dry with a paper towel. Drizzle with olive oil, add coarse salt and pepper to taste. Sear in a cast iron skillet or on a hot grill about 1 minute per side.
Remember, steaks can be partially cooked in the SousVide and refrigerated in the sealed pouch for a few days. This is great for preplanning meals and entertaining.
Follow the link below to see the sous vide method in action as I am featured on Cook With Cabela’s.
Cook With Cabela’s Sous Vide Venison