You might have heard of it, or seen a pro chef cooking this way online or on TV. Maybe you've even gotten to try a steak prepared this way, and you're already hip to the advantages. No matter your level of knowledge, I'm going to show you how easy it is to prepare the perfect venison steak, and you will be amazed at how simple the whole process is. Using sous vide techniques involves vacuum-sealing the food in a bag, then immersing it in water at a precise temperature to get the exact desired results of doneness. It's basically a water oven, and yes, it includes some extra equipment (namely, the sous vide machine). But once you understand how well it can cook a venison steak, you're going to view things a whole lot differently. Why weren't we giving our steaks a bath in a water oven all this time?!
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Sous Vide Venison Steak Ingredients
Venison Backstrap (Approximately 1 pound)
1 tablespoon Minced Garlic
3 tablespoons butter, divided
Steak Seasoning, to taste
Sous Vide Venison Steak Recipe Directions
1. Fill your water bath with enough water to cover the venison. Set the sous vide machine to 130°F to preheat.
2. Clean all silver skin off of the venison steak. Pat the steaks dry using a paper towel. Season on both sides with steak seasoning. Set aside
3. Using a vacuum sealer, cut the vacuum seal plastic to a length long enough to fit your backstrap, then seal one side.
4. Place the seasoned venison into the bag, then add garlic and 2 tablespoons of butter.
5. Seal the other end of the bag with the venison. (No need to vacuum)
6. Once the bag is sealed and the sous vide bath is preheated, set the bag into the water bath and cook for 1 hour.
7. After an hour, take the venison out of the bag. Drain off the liquid and pat the steaks dry- this will help us get a nice sear. Apply another light dusting of steak seasoning to the venison.
8. Melt the remaining butter in a cast iron skillet over high heat. Once melted and bubbly sear the venison for approximately 30 seconds to 1 minute per side for medium rare.
9. Let it rest for 5 minutes prior to slicing.
Note: Cook times may vary for larger cuts of venison.
