Venison Loin Chops Sous Vide

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Venison Loin Chops Sous Vide Yum
  1. Several hours ahead of time, cut nicely trimmed loin into 3.5" sections. Butterfly. Season well, pressing kosher salt into all surfaces including the sides. Stage in fridge on a cooling rack.
  2. About half an hour before cooking, remove from fridge, pat dry with paper towels. Season with granulated garlic and a generous amount of fresh ground black pepper, pressed into the meat.
  3. Place rosemary sprig and thyme on steaks and vacuum seal with external bag type sealer, or in a double zipper resealable freezer storage bags using the water displacement method.
  4. Prepare sous vide bath to 129°F (54°C).
  5. Once the water is up to temp place bags in heated sous vide chamber for 1-2 hours. It is not safe to cook meat using the sous vide for longer than 2.5 hours if below 130F.
  6. No matter what your recipe says, never add any sort of fat or oil to the sous vide bag if cooking meat other than fish. It actually robs flavor, especially from spices, herbs and aromatics.
  7. Time things such that removing the steaks from the bath will happen just before you are ready to plate. 129°F is not very hot, and the steaks should be served before they cool.
  8. Make sure you have everything ready to go before you take the bags out of the sous vide bath. Working quickly, remove bags from bath and steaks from bag.
  9. If you have an assistant standing by with everything ready to go, have them discard the rosemary and thyme, and use any juice left in the bags and whip up a quick pan sauce. The clock is ticking and you don't have time to do this yourself. Or set aside and do it later, freezing it to save for next time. It is super flavorful, it would be a shame to waste it.
  10. Put the steaks on a grill or other surface that can take the heat, and slap a nice char on them with a Searzall or a weed burner. Yes, there are other ways to apply the char, but they are slower and wind up cooking the steaks beyond rare.
  11. Serve IMMEDIATELY on a heated plate.
  12. Options: Top steaks with a pat of butter or a dollop of herb butter. Or thank your assistant for the pan sauce and spoon a little over the steaks.
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