Venison Loin Chops Sous Vide

Serve it as rare as you like!
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Venison Loin Chops Sous Vide Yum
Can be adapted to most any herbivore (deer, elk, moose, pronghorn, beef). It is not safe to serve omnivore or carnivore meat rare, so do not adapt to animals like hog, bear or cougar.
  1. Several hours ahead of time, slice nicely trimmed loin into 1/3lb - 1/2 lb chops. For larger animals like moose or elk, you're done. But for smaller animals like white-tailed or mule deer, the chops will need to be butterflied. The goal should be around 1.5" thick.
  2. Season well with kosher salt pressed into all surfaces. Don't skip the sides. Stage open to the air on a cooling rack in the fridge. At least an hour, overnight is fine. Some folks prefer as long as 2 days.
  3. Remove from the fridge, pat dry with paper towels. Season with granulated garlic and a generous amount of fresh ground black pepper, pressed into the meat.
  4. Place rosemary sprig and thyme on steaks and vacuum seal with external bag type sealer, or in double-zipper resealable freezer storage bags using the water displacement method. Stop the vacuum sealer as soon as it looks like the air is out of the bag, before the motor starts to draw down to a vacuum. You want the steaks to retain their shape and not be smooshed down to a flattened disc. This is difficult to achieve with a chamber sealer.
  5. Never add any sort of butter, fat or oil to the sous vide bag if cooking meat other than fish. It actually robs flavor, especially from spices, herbs and aromatics.
  6. Prepare sous vide bath to 129°F (54°C). This is nice and rare. You can go higher if you prefer, but... seriously?
  7. Place bags in heated sous vide chamber for 1-2 hours. It is not safe to cook raw meat below 130F using the sous vide method for longer than 2.5 hours.
  8. Heat serving plates.
  9. Remove bags from bath and steaks from bags, reserving the fluid to cook with some butter and aromatics for a quick pan sauce. Stage the steaks in a warmer or a very low oven while you do that. You are trying to hold them as close to 129°F as you can.
  10. Once you remove the bags from the bath, plate, keep things moving with no delays between steps. Try to time things so this happens close to when you want to serve. 129°F is not very hot, and the steaks must be served before they cool.
  11. Put the steaks on a grill or other surface that can take the heat, and slap a quick char on them with something like a weed burner (OUTSIDE ONLY! FIRE EXTINGUISHER HANDY!) or a Searzall. Yes, there are other ways to apply the char, but they are slower and wind up cooking the steaks beyond rare.
  12. Serve as quickly as possible. Tent it in foil if necessary. Serve on hot plates, drizzling a bit of that heated pan sauce over them. If you didn't make sauce, a little melted butter on top can be nice.
Recipe Notes

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