Venison Backstrap

Sous vide Venison Backstrap

Author

Mitch Wile

I currently live in Calgary, AB Canada and am happily married to Ann and we have a son Jack who is 20 and attending University of Calgary. I am an advanced cook leaning towards Chef skills. I am originally from Nova Scotia and have cooked a lot of seafood and game. I collect kitchen items like handymen do tools. I especially like going to yard sales and buying on the cheap from people who have given up on vintage classic items. This year alone I purchased over $1,000.00 worth of cooking pans, pots, bowls & knifes for less than $50.00.

Prep Time: 04:00

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 2 - 8 oz venison backstrap pieces
• Salt & Pepper
• Our favourite Rub (optional)
• 2 table spoons EVOO
• 2 tablespoons beef Tallow (optional) you could use butter or EVOO

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Vacuum seal your backstrap with the EVOO, salt, pepper and rub; refrigerate for 2-3 hours
3. Take out of refridgerator and let come to room temperature
4. Immerse in water and cook for 1 hour

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1. Take out of water; heat to very hot the tallow in a good cast iron or carbon steel pan and fry for 90 seconds each side
2. Let rest 5 minutes; then slice it will appear very red but it is cooked and there will be no blood running. ENJOY