Venison Tenderloin

Author

Noel Leuzarder

A Sous Vide Newbie :D

Prep Time: 00:05

Recipe Time: 04:00

Temperature : 131F / 55C

Ingredients

• Olive Oil
• Garlic Powder
• Ground Mustard
• Thyme
• Salt
• Pepper
• Onion Powder
• 1 Venison Backstrap

Directions

1. Rub the backstrap in olive oil.
2. Season the Venison with each of the spices listed. Season to taste - no exact measurements.
3. Place in a ziplock bag and submerge in the water. Let cool for 4 hours.

Finishing Steps

1. When the 4 hours is complete, remove the venison from the bag and gently pat dry - be careful to avoid removing the spice-rub.
2. Turn the broiler on to “High” and set shelf 4 – 6” beneath heat source. Keep an eye on the venison because this method can cook your protein very quickly. Allow to brown for 12 minutes, flipping halfway through.
3. When done, allow the tenderloin to rest for 15 mins before slicing