Venison Loin Chops Sous Vide

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Venison Loin Chops Sous Vide Yum
Can be adapted to most any herbivore. It is not safe to serve omnivore or carnivore meat rare, so do not adapt to animals like hog, bear or cougar.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Several hours ahead of time, cut nicely trimmed loin into 1/3lb - 1/2 lb pieces. For larger animals like moose or elk, you're done. But for smaller animals like white-tailed or mule deer, half a pound of loin will need to be butterflied for presentation and to facilitate cooking.
  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 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 a 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. The steaks should retain their natural cylindrical shape, not be mooshed down to a more flattened disc. This is nearly impossible to achieve with a chamber sealer.
  5. Prepare sous vide bath to 129°F (54°C).
  6. Place bags in heated sous vide chamber for 1-2 hours. It is not safe to cook raw meat using the sous vide method for longer than 2.5 hours below 130F.
  7. 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.
  8. Once you remove the bags from the bath, plate, you'll need to 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.
  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.
  10. 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.
  11. Serve immediately on warmed plates, drizzling a bit of that pan sauce over them. If you didn't make sauce, a pat of butter on top can be nice.
Recipe Notes

View online at http://KillerNoms.com/chops

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