Chef: Larger images for small media devices

2026-01-30T13:18:47Z

Larger images for small media devices

New page

{{#seo:
|title=Sous vide recipe: medallions of venison
|titlemode=replace
|keywords=#butter #sousvide #meattenderiser #sousvidecooking #bayleaf #venison #sousvidebath #sousvidemedallionsofvenison #vacuumsealed #vacuumseal #restingmeat
|hashtagrev=032020
|description=We got these venison medallions from V. J. Game - Sussex Smokers on their first visit to Hall Place Farmers Market cooked them sous vide in butter and herbs
}}


We got these [[Venison|venison]] medallions from [[V. J. Game - Sussex Smokers]] on their first visit to [[Hall Place Farmers' Market, Bexley, Kent]].

I thought they might be nice, simply cooked [[Sous vide|sous vide]] in just [[Salt|salt]], [[Pepper|pepper]], [[Butter|butter]] and a [[Bay leaf|bay leaf]].

From the experiments I have done when [[Sous vide cooking|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|meat]]. Rather like [[Slow cooking|slow cooking]], the extended cooking time helps to break down the collagens into a nice [[Sauce|sauce]].

Because the [[Meat|meat]] is [[Vacuum sealed|vacuum sealed]], the meat is never dry, even after 3 hours of cooking.

Compared to normal [[Meat|meat]] cooking when a rare [[Steak|steak]] can be bloody and not tender, even meat cooked [[Sous vide|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.
{{recipesummary
|TotalCalories = 636
|PortionCalories = 318
|DatePublished=5th May 2015
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 1
|TotalTime = 8 hours, 15 minutes
|PrepTime = 15 minutes
|CookTime = 8 hours
|Image = [[Image:Sous vide medallions of venison recipe.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''A good looking meal!''

4.6/5 

That tastes fantastic. Really creamy.

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
===Ingredients===
{{RecipeIngredients

| 2 [[Venison|venison]] ([[Deer|deer]]) medallions - about 140 g each
| 2 [[Bay leaves|bay leaves]]
| 2 tablespoons of [[Butter|butter]]
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}

===Method===
{{RecipeMethod

| Stamp the medallions with a [[Meat tenderiser|meat tenderiser]] if you have one.
| Pat the medallions dry, dress with a pinch of [[Salt|salt]] and freshly [[Ground|ground]] black [[Pepper|pepper]], add a knob of [[Butter|butter]] and a [[Bay leaf|bay leaf]] and then [[Vacuum seal|vacuum seal]].
| Cook in a [[Sous vide bath|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|blowtorch]].
| Serve immediately. (Unlike conventionally cooked [[Meat|meat]], I've never found a benefit to [[Resting meat|resting meat]] cooked [[Sous vide|sous vide]])
}}
<gallery widths=250px heights=250px perrow=5>
Image:Venison Deer medallion vacuum sealed.jpg|thumb|300px|right|Vacuum sealed
Image:Venison Deer medallions meat tendersier.jpg|thumb|300px|right|[[Meat tenderiser]] with the ingredients
</gallery>
===Chef's note===
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.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Game recipes]]
[[Category:Meat recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/meattenderiser|#meattenderiser]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/venison|#venison]] [[Special:Search/sousvidebath|#sousvidebath]] [[Special:Search/sousvidemedallionsofvenison|#sousvidemedallionsofvenison]] [[Special:Search/vacuumsealed|#vacuumsealed]] [[Special:Search/vacuumseal|#vacuumseal]] [[Special:Search/restingmeat|#restingmeat]]
</code>

Sous vide medallions of venison - Revision history

Chef: Larger images for small media devices