SOUS VIDE VENISON

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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!

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Why This Recipe Works

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Ingredients

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Rub the salt all over the venison loin and place in the fridge, uncovered, overnight or for 8 hours.

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Heat a sous vide water bath to 131F degrees.

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Place the venison in a vacuum seal bag with the remaining ingredients (except avocado oil).

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Vacuum seal and cook in the water bath for 6 hours.

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Get the full Instructions here!

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More to eat. more places to travel. more recipes to cook.

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SOUS VIDE VENISON