Venison Tenderloin (Deer)
Alberta, Canada A taste for wild game, field to plate. Avid hunter,passionate about cooking.
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Precision® Cookers
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Ingredients for 4
Salt
Pepper
Keg Steak spice
Rosemary
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
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Step 2
Season both tenderloins with the salt,pepper and keg steak spice liberally to both sides
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Step 3
Place both tenderloins in a large ziplock bag and add a sprig of whole rosemary to both tenderloins.
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Step 4
Remove all air from the bag.
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Step 5
Set the Anova to 129F* for 2hrs. Once preheated place bag in the water insuring the top of the bag remains out of the water.
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Step 6
Once done grill on a charcoal BBQ if available at 500F* 10min a side.
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Step 7
Remove from grill and let stand for 5 min. Thin slice and serve.
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Step 8
Blueberry reduction sauce. 1/2 cup orange juice 1-1/2 whole fresh blueberries. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Reduce heat to low for 10min. Let stand to cool. Drizzle on Venison
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Step 0
Thin slice venison tenderloin into 1/4” thick slices and plate.
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Step 1
Drizzle the blueberry reduction over top and serve.