Sous Vide rack of Venison

Rosemary, salt, pepper, and olive oil make this classic dish.

Author

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Prep Time: 02:30

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Rack of venison, frenched.
• Fresh Rosemary
• Coarse salt
• Coarsely ground black pepper
• Good olive oil

Directions

1. Rub rack with salt and pepper and place rosemary against the meat. Tie rack in 5-6 places to hold rosemary in place and help meat hold its shape. Dry vacuum seal in sous vide bag and cook at 135F for 2 hours for medium rare.

Finishing Steps

1. Remove twine and Rosemary. Finish by searing rack in a hot cast iron skillet. Use a torch for hard to reach spots and to give bones a nice look. Slice into chops and plate.