Vension Backstrap

(49)

Cade Colston

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Sous vide was meant for lean, wild game, especially venison. Allowing the slow steady temp of the water bath to breakdown the collagen in your butcher cuts is the ideal cook. This is because you’re most likely not working with much fat at all on these animals...maybe even none. Whereas, the hot grill is great for cuts of meat with plenty of fat marbling. This is a recipe for sous vide whole backstrap off a whitetail deer. Use for any other wild deer of course as well. Keeping it whole is important. Sure, cut it in half if you want a smaller portion, but don’t cut into pieces. Follow these steps and chances are you’ll want to cook it like this every time.
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Ingredients for 4

  • Salt

  • Pepper

  • Worcester sauce

  • Whole or halved venison backstrap

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.

  • Step 2

    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.

  • Step 3

    Vacuum seal it or use water submersion method using a ziplock.

  • Step 4

    Place it in the sous vide bath at 131 degrees for 2 hours

    • Finishing Steps

    • Step 0

      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

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131 F / 55 C Recipe Temp
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