Venison Tenderloin

This recipe is a fantastic way to cook venison, and a great starter recipe for people who haven’t tried venison before! When complete, it tastes like a restaurant-quality beef tenderloin.

Author

Noel Leuzarder

A Sous Vide Newbie :D

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 1/2 lb Venison Backstrap (frozen)
• 4 strips of bacon
• 1/8 tsp black pepper
• 1/2 tsp garlic salt
• 1/4 tsp dried thyme
• 1/4 tsp dried sage
• 1 tsp salt
• 1/2 Tbl olive oil
• 1 Tbl butter

Directions

1. Place the frozen tenderloin in a plastic bag.
2. Add olive oil and swirl in bag to coat.
3. Sprinkle onto tenderloin all spices, salt and pepper. Swirl in bag to distribute.
4. Lay bacon over tenderloin, 2 strips per side. Let cook for 2 hours.
5. Remove when finished, and pat the tenderloin dry.

Finishing Steps

1. In a pan, melt a tablespoon of butter on high heat. Sear all sides of the tenderloin for 30 seconds per side. Slice and serve.