Venison Tenderloin (Deer)

Melt in your mouth venison tenderloin with blueberry reduction sauce.

Author

Dave Hummel

Alberta, Canada A taste for wild game, field to plate. Avid hunter,passionate about cooking.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Salt
• Pepper
• Keg Steak spice
• Rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
2. Season both tenderloins with the salt,pepper and keg steak spice liberally to both sides
3. Place both tenderloins in a large ziplock bag and add a sprig of whole rosemary to both tenderloins.
4. Remove all air from the bag.
5. Set the Anova to 129F* for 2hrs. Once preheated place bag in the water insuring the top of the bag remains out of the water.
6. Once done grill on a charcoal BBQ if available at 500F* 10min a side.
7. Remove from grill and let stand for 5 min. Thin slice and serve.
8. Blueberry reduction sauce. 1/2 cup orange juice 1-1/2 whole fresh blueberries. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Reduce heat to low for 10min. Let stand to cool. Drizzle on Venison

1. Thin slice venison tenderloin into 1/4” thick slices and plate.
2. Drizzle the blueberry reduction over top and serve.