SOUS VIDE VENISON
Sous Vide Venison is moist and tender, slow cooked to medium-rare in a red wine broth and seasoned with fresh thyme and juniper berries!
Why This Recipe Works
As venison is lean, it can easily be overcooked so it’s well suited to the sous vide cooking method. Just by setting the water bath to a specific temperature,
you can avoid dried out venison
and achieve your desired level of doneness!
Chicken or beef stock
Get The Full Ingredients
Rub the salt all over the venison loin and place in the fridge,
uncovered, overnight or for 8 hours
Heat a sous vide water bath to
Place the venison in a vacuum seal bag with the remaining ingredients (except avocado oil).
Vacuum seal and
cook in the water bath for 6 hours
Get the full Instructions here!
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