Venison Backstrap 2
(1)
Grant County young 5point buck harvested Dec2019
Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing
2 vac sealed bags of frozen meat; thawed; half re-vac sealed with marinade; placed on sous vide thawed
1lb7oz & 1lb5oz bags 2”x 5”x7” meat
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Pro-level cooking techniques made simple.
Ingredients for 4
Marinade: 1C olive oul; 2T lemon juice; 3 garlic cloves minced; 1T black pepper
Blue cheese butter: 1T green onions minced; 1/4C dry white wine; 1/4C heavy cream; 3T crumbled blue cheese; 4T cold butter; 1/2t pepper (from Shane McIntyre family recipe)
Directions
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Step 1
Sous vide Sear Drizzle blue cheese butter over meat
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Step 2
Marinade 24hrs
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Step 3
Sear 60sec on a side on grill @500F
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Finishing Steps
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Step 0
Remove from sous vide at 3:30 Sear on grill at 500F 60sec on a side