Sous Vide Venison Medallions

This recipe is perfect for any game meat, lamb, and even mutton. The sear I used was in a skillet with butter. Served with rice.

Author

Stephen Smith

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Medallion Venison Steaks
• Favorite Steak Rub
• Butter

Directions

1. Put rub on each side of the steaks and seal using immersion method or vacuum sealer.
2. Place in your tub and set your temp and time.

Finishing Steps

1. Remove the steaks from the water immersion and remove from bag, then place on paper towels. Gently pat dry as not to remove any of the flavorful rub.
2. I chose to use a pan sear with butter and a shake of my rub on the butter. Once the butter is melted, it's time to turn the steaks and drizzle the butter with a spoon onto the steaks.
3. Only sear for 30 to 40 seconds on each side. I use a small amount of canola oil on high heat to get them started. The butter/rub adds the flavor. Serve with your favorite side dish, I chose rice this time. Enjoy!