Sous vide medallions of venison
From the experiments I have done when sous vide cooking, I've found if the temperature is kept relatively low the cooking period does not seem to be so important. In fact, I would say that the longer it is cooked, the more tender the meat. Rather like slow cooking, the extended cooking time helps to break down the collagens into a nice sauce.
Compared to normal meat cooking when a rare steak can be bloody and not tender, even meat cooked sous vide to medium well done still has the moisture and mouthfeel of a rare steak, but without the blood. I'm going for 58.5°C for 3 hours.
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- 2 venison (deer) medallions - about 140 g each
- 2 bay leaves
- 2 tablespoons of butter
- Salt and freshly ground black pepper
- Stamp the medallions with a meat tenderiser if you have one.
- Pat the medallions dry, dress with a pinch of salt and freshly ground black pepper, add a knob of butter and a bay leaf and then vacuum seal.
- Cook in a sous vide bath at 56.5°C (133.7°F) for 3 hours
- Remove from the vacuum pouch, reserving the juices to add to the gravy. I used them to make a mushroom sauce.
- Sear in a hot pan to finish, ideally with a blowtorch.
- Serve immediately. (Unlike conventionally cooked meat, I've never found a benefit to resting meat cooked sous vide)
The medallions were moist and had a really tender mouthfeel, taste and texture almost like liver. Very nice.
I'm sure some cuts of venison may take a lot longer to cook, but these were selected cuts and very tender to start with.
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