Sous Vide Venison

This sous vide venison recipe is a great way to enjoy a delicious and tender cut of meat. The venison is cooked in a vacuum-sealed bag, which helps to keep the flavors and juices locked in. The result is a juicy, flavorful dish that will be sure to impress your guests.

Cooking Equipment:

Sous Vide Water Bath, Vacuum-Sealed Bag

Preparation Time:

10 minutes

Cooking Time:

Total Time:

2 hours

Cuisine:

European

Keywords:

Keywords:

Sous Vide Venison, Vacuum-Sealed Bag, Juicy, Flavorful

Meal:

Main Course

Cooking Method:

Sous Vide

Dietary Restrictions:

Gluten Free

Servings:

1

Ingredients:

500g venison steak
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves
Salt and pepper to taste

Cooking Instructions:

Preheat your sous vide water bath to 55°C (131°F).
Place the venison steak in a vacuum-sealed bag and add the olive oil, garlic powder, onion powder, oregano leaves, salt and pepper. Seal the bag using the sous vide method.
Place the sealed bag into the preheated water bath and cook for 2 hours.
Remove the bag from the water bath and carefully open it up. Serve immediately with your favorite sides or sauces.

Nutrition:

Calories – 300; Fat – 10g; Protein – 30g; Carbohydrates – 0g

This sous vide venison recipe is an easy way to enjoy a delicious cut of meat that’s full of flavor and juicy goodness! The venison is cooked in a vacuum-sealed bag for two hours at 55°C (131°F) before being served with your favorite sides or sauces for an impressive meal that’s sure to please everyone at your table!

Rating:

4

Did You Know?

The region of Corsica is known for its charcuterie, such as coppa and lonzu.