Venison backstrap

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 placed directly from freezer into sous vide 1lb2oz & 1lb5oz bags 2”x 5”x7” meat

Author

MiKa Bottrell

Prep Time: 00:00

Recipe Time: 03:30

Temperature : 130F / 54.4C

Ingredients

• No ingredients added to vac seal bag before freezing

Directions

1. 15min raise hot faucet water to 130F 3hr30min @130F 15min to heat cast iron pot 60sec sear in aioli per surface of meat
2. Next time: 12hrs@125F Sear 30sec per edge

Finishing Steps

1. Sear with aioli