Chop House Venison Loin

Chop House Venison Loin

Author

Eric  Schweigert

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 139F / 59.4C

Ingredients

• Venison Loin
• Pit Boss Chop House Flavoring
• Watkins Beef Gravy Base
• Worcestershire Sauce
• Thrive Market Coconut Amino Sauce
• Avocado Oil

Directions

1. Use refrigerator thawed or fresh venison loin cut into 4” sections.
2. Put loins into ziplock bag with a few teaspoons of worcestershire sauce, coconut amino sauce, and beef base.
3. Add Pit Boss Chop House Steak Seasoning as desired.
4. Add the loins to the Anova at 138-140 degrees Fahrenheit for two hours.
5. Remove loins from the Anova and pat dry.
6. Put several tablespoons of Avocado oil into a cast iron skillet and set to high. Once the pan is hot, sear all sides of each loin piece. Make sure the vent is on or windows are open as searing will create a lot of smoke. Once seared, the loins are done.

Finishing Steps