Sous Vide rack of Venison
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Rosemary, salt, pepper, and olive oil make this classic dish.
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Ingredients for 2
Rack of venison, frenched.
Fresh Rosemary
Coarse salt
Coarsely ground black pepper
Good olive oil
Directions
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Step 1
Rub rack with salt and pepper and place rosemary against the meat. Tie rack in 5-6 places to hold rosemary in place and help meat hold its shape. Dry vacuum seal in sous vide bag and cook at 135F for 2 hours for medium rare.
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Finishing Steps
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Step 0
Remove twine and Rosemary. Finish by searing rack in a hot cast iron skillet. Use a torch for hard to reach spots and to give bones a nice look. Slice into chops and plate.