Sous Vide Venison Backstrap

Great low maintenance with same results every time.

Author

pjECWJ0pYExzi8OmgIcUaq

Prep Time: 00:20

Recipe Time: 04:00

Temperature : 130F / 54.4C

Ingredients

• 2 lbs Venison Backstrap
• 2 Lemons (Grated Zest)
• 1/3 Cup Fresh Parsley (Diced)
• 2 Garlic Cloves (Diced)
• 2 Tsps Sea Salt
• 1/4 Tsp Fresh Ground Pepper
• 1 Tbsp Extra Virgin Olive Oil

Directions

1. Venison Backstrap (or Beef Tenderloin) Cut whole backstrap into 6 - 8 inch long pieces, remove silverskin and pat dry and add salt and pepper to both sides to taste. Place backstrap pieces into a ziplock bag and submerse in water without sealing the bag until all the air has gone out. Place the bag in a hot water bath of 117 degrees for medium rare or 130 for medium for a minimum of 2 but up to 6 hours. Remove bag from waterbath remove backstap from bag and pat dry. Grille or sear on stovetop for 1-2 minutes per side just enought to char outside of meat. Remove from heat and allow to completely cool. 20 -30 minutes. After cooled slice into thin pieces drizzle olive oil and garnish with Gremolata.

Finishing Steps

1. Grate the zest of 2 lemons and 2 peeled cloves of garlic. Combine in a bowl with 1/3 cup of finely chopped flat-leaf parsley. Add 2 teaspoons sea salt and freshly ground black pepper and toss together.