Tag Archives: sous vide venison

Pan-Seared Venison

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 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 … Read More