Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010)
Makes 4 Servings
- 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
- Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium.
- 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.
- Remove the venison from the pouches and pat it dry with paper towels.
- Heat the oil in a heavy skillet over high heat, watching carefully, until it just begins to smoke.
- 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.
- Serve immediately, with a pan sauce, if desired.