Venison Backstrap
I currently live in Calgary, AB Canada and am happily married to Ann and we have a son Jack who is 20 and attending University of Calgary. I am an advanced cook leaning towards Chef skills. I am originally from Nova Scotia and have cooked a lot of seafood and game. I co ...
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 1
2 - 8 oz venison backstrap pieces
Salt & Pepper
Our favourite Rub (optional)
2 table spoons EVOO
2 tablespoons beef Tallow (optional) you could use butter or EVOO
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Step 2
Vacuum seal your backstrap with the EVOO, salt, pepper and rub; refrigerate for 2-3 hours
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Step 3
Take out of refridgerator and let come to room temperature
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Step 4
Immerse in water and cook for 1 hour
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Step 0
Take out of water; heat to very hot the tallow in a good cast iron or carbon steel pan and fry for 90 seconds each side
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Step 1
Let rest 5 minutes; then slice it will appear very red but it is cooked and there will be no blood running. ENJOY