Venison Backstrap 2

Grant County young 5point buck harvested Dec2019 Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing 2 vac sealed bags of frozen meat; thawed; half re-vac sealed with marinade; placed on sous vide thawed 1lb7oz & 1lb5oz bags 2”x 5”x7” meat

Author

MiKa Bottrell

Prep Time: 04:00

Recipe Time: 03:30

Temperature : 130F / 54.4C

Ingredients

• Marinade: 1C olive oul; 2T lemon juice; 3 garlic cloves minced; 1T black pepper
• Blue cheese butter: 1T green onions minced; 1/4C dry white wine; 1/4C heavy cream; 3T crumbled blue cheese; 4T cold butter; 1/2t pepper (from Shane McIntyre family recipe)

Directions

1. Sous vide Sear Drizzle blue cheese butter over meat
2. Marinade 24hrs
3. Sear 60sec on a side on grill @500F

Finishing Steps

1. Remove from sous vide at 3:30 Sear on grill at 500F 60sec on a side