Ingredients for 4
Whole or halved venison backstrap
Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
Salt and pepper all sides of the backstrap generously, then douse it with a few shakes from the Worcester bottle. Don’t over do the Worcester, a little goes a long way, rub it into the meat. You don’t want more than a tablespoon of runoff in the corner of the bag when you’re ready to sous vide it.
Vacuum seal it or use water submersion method using a ziplock.
Place it in the sous vide bath at 131 degrees for 2 hours
Hot Pan Sear
Place 2 tablespoons of butter in a hot cast iron skillet. Move it around to melt and coat the bottom of the skillet. Pan sear both sides of the back strap about 1 minute each on high heat No need to let rest. Slice on cutting board and serve