Venison Loin Chops Sous Vide

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Venison Loin Chops Sous Vide Yum
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  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, covered with plastic wrap.
  2. About half an hour before cooking, remove from fridge, pat dry with paper towels. Season with granulated garlic (preferably roasted) and a generous amount of fresh ground black pepper, pressed into the meat. Let stand at room temp until ready to bag.
  3. Prepare sous vide bath to 129F (54C).
  4. Place rosemary sprig and thyme on steaks and vacuum seal with external bag type sealer. Place in heated sous vide chamber for 1-2 hours. It is not safe to sous vide meat longer than 2.5 hours if under 130F.
  5. 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 your aromatics.
  6. Try to time things such that removing the steaks from the bath will happen just before you are ready to plate. Heating the plates a bit is a good idea too. 129F is not very hot, and they should be eaten before they cool.
  7. Make sure you have everything ready to go before you take the bags out. Working quickly, remove bags from bath and steaks from bag.
  8. If you have an assistant standing by with everything ready to go, have them take any juice left in the bags and whip up a quick pan sauce. Be sure they have everything ready to go. 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.
  9. 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.
  10. Serve IMMEDIATELY on heated plate.
  11. 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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