Difference between revisions of "Sous vide medallions of venison"
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+ | |keywords=#butter #sousvide #meattenderiser #sousvidecooking #bayleaf #venison #sousvidebath #sousvidemedallionsofvenison #vacuumsealed #vacuumseal #restingmeat | ||
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|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 | |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 | ||
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+ | |TotalCalories = 636 | ||
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|DatePublished=5th May 2015 | |DatePublished=5th May 2015 | ||
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| 2 [[Venison|venison]] ([[Deer|deer]]) medallions - about 140 g each | | 2 [[Venison|venison]] ([[Deer|deer]]) medallions - about 140 g each | ||
| 2 [[Bay leaves|bay leaves]] | | 2 [[Bay leaves|bay leaves]] | ||
− | | 2 | + | | 2 tablespoons of [[Butter|butter]] |
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
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Revision as of 05:37, 24 July 2016
We got these 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 in just salt, pepper, butter and a bay leaf.
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.
Because the meat is vacuum sealed, the meat is never dry, even after 3 hours of cooking.
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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 venison (deer) medallions - about 140 g each
- 2 bay leaves
- 2 tablespoons of butter
- Salt and freshly ground black pepper
Method
- 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)
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.
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#butter #sousvide #meattenderiser #sousvidecooking #bayleaf #venison #sousvidebath #sousvidemedallionsofvenison #vacuumsealed #vacuumseal #restingmeat
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