Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010)
Makes 4 Servings

INGREDIENTS

• 2 pounds (1 kg) venison, divided into four 8 ounce (225 g) pieces
• 2–3 tablespoons (30–40 ml) high smoke point oil, such as grapeseed, peanut, safflower, or vegetable oil
• Salt and black pepper to taste

INSTRUCTIONS

1. Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium.
2. Meanwhile, vacuum seal each piece of venison in a separate food-grade pouch and put the sealed pouches into the water bath. If the meat is from the rib or loin region, cook it for 6–8 hours; if it is from hip region, cook it for 12–18 hours; if it is from the shoulder or rump region, cook it for 24–36 hours.
3. Remove the venison from the pouches and pat it dry with paper towels.
4. Heat the oil in a heavy skillet over high heat, watching carefully, until it just begins to smoke.
5. Working in batches, if necessary, to avoid overcrowding the pan, sear all sides of the meat until it is a deep brown. Wipe out the pan and repeat with any remaining venison.
6. Serve immediately, with a pan sauce, if desired.