Rosemary and Garlic Deer or Elk Backstrap
(2)
My best backstrap recipe yet.
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Ingredients for 0
4 tbsp Minced Garlic
2 Sprigs of Rosemary
2 Sprigs Thyme
4 tbsp Butter
Directions
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Step 1
Rub minced garlic into backstrap, place one sprig of Rosemary and thyme in the bottom of the vacuum seal bag, place backstrap on top of the herbs, place the other 2 sprigs on top of the meat, place 2 tbsp of butter on each side of the backstrap. Seal bag, cook in sous vide for min 2 hours.
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Finishing Steps
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Step 0
After cooked, place into hot cast iron or hot bbq 1 min each side. Let rest for 10 min under loose foil, slice backstrap into 1/2” pieces, drizzle all the juices from the vacuum or freezer bag on meat. Enjoy!