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!


Venison loin Salt Red wine Black pepper Juniper berries Brandy Butter Thyme Chicken or beef stock Avocado oil

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 131F degrees.

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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