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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| 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 knobs of [[Butter|butter]]
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Revision as of 05:37, 24 July 2016


Sous vide medallions of venison
Difference between revisions of
Servings:Serves 2
Calories per serving:318
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Easy
Recipe author:Chef
First published:5th May 2015
Vacuum sealed
Meat tenderiser with the ingredients

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


Method

  1. Stamp the medallions with a meat tenderiser if you have one.
  2. 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.
  3. Cook in a sous vide bath at 56.5°C (133.7°F) for 3 hours
  4. Remove from the vacuum pouch, reserving the juices to add to the gravy. I used them to make a mushroom sauce.
  5. Sear in a hot pan to finish, ideally with a blowtorch.
  6. 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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