Sous vide venison roast

In this busy era, who wants to afford more to be traditional? Or who wants to afford the unnecessary time to spend time in the kitchen? However let’s through a silly question, what is venison? For deer hunters it’s a general term. This meat cut is not available in the normal grocery shop. You can get it by ordering especially online, or in a particular butcher shop that works to sell such meat. ”It is to refer to the deer meat, although it has also been used to refer to large game animals in general.” Frankly, sous vide venison roast is one such recipe, needs almost one day and night to prepare. Wait don’t raise your eyebrow! After this lengthy time, you will get such tender and juicy venison roast-you will think-no matter what happened! Yeah, my tummy is pretty happy now! Today we will learn how to make Sous vide venison roast obviously with some other related things too.

venison medium rare temp

How to make Sous Vide Venison Roast?

Venison is just like a treat to us in our home. And often my mom wants to make this treat especial with special cooking methods. And what goes better than the Sous vide to make the venison meat tender and juicy? You have a lean layer of the venison meat cut. You have the whole night on your hand. And you want to make your next day very special. So sous vide is the perfect answer suitably could go with you in such case.

Though you make take it fancy, it will cook the meat overnight at a slow temperature submerging in the water bath(hot water). Once the sous vide gives you perfectly cooked meat, instead of burned, dried, flavorless, or gray meat-you will get some tender juicy, and pink meat (on its medium, when you sliced the meat) However, I have done enough ado! Now let’s come to the point. How to cook the venison using the sous vide techniques? Here are the steps-

Ingredients you will need: (we have made the count for 4 people)

  • 1 Backstrap (6- to 8-inch)
  • Salt (a pinch/seasoning also could go there if you want to make it different and tasty)
  • Freshly crushed black or white pepper
  • Thyme & fresh Rosemary (Two sprigs)
  • 4 Garlic cloves (crushed or minced)
  • one cup of white wine
  • Salted Butter (one or two tablespoons)
  • cooking oil(sunflower oil/olive oil/soybean oil)


Make the onion pickle:

You will need at least 5 to 6 hours to make the onion pickle. To make this pickle, take two cups sliced onion, and 2 cups water with 2 cups apple cider vinegar. Also, take salt and sugar (as per your taste). Take a non-stick cast iron skillet on the stove. Start to cook at a medium temperature. Simmer the salt, sugar, vinegar, and cup together. when all the items mix well and the sugar and the salt melt well, set the onion here into this mixture for 5 to 6 hours.

Prepare the backstrap

Clean the backstrap from any excess fat, or silver skin. dried it well. Now dust this meat with salt and pepper on both sides. In this process, you will need a vacuum-sealed bag. Keep the meat inside that bag. Also, add other ingredients we told earlier already. If you use an external vacuum sealer to seal this bag, be careful not to use the wine. However, otherwise, add the white wine to the bag. Mix all the ingredients well. Seal the bag, Again shake it well so that all ingredients mix with each other well. Please seal the bag tightly as possible.

Prepare the sous vide cooker

Now it’s your turn to prepare the sous vide cooker. As this cooker is specially designed for sous vide cooking, it features slow-cooked nature with medium rare heating. Fill the water container with water. Heat the water using the sous vide cooker at 115F. Now keep the backstrap’s sealed bag in this hot water bath and hold it here for 2 to 3 hours. If you want to make the meat juicier and tender-you can extend the cooking time as per wish. But be sure the water level should stay in the sealed bag. Once you have done, remove the sealed bag from the water bag carefully. Before removing the bag turn off the sous vide cooker.

Prepare the cast iron skillet to grill the meat

Once you have removed the sealed bag from the hot water bath. Now open the bag. Keep it aside on a separate plate. Now prepare the iron skillet, grill, or flat top made with a hundred percent cast iron. We never recommend here a stainless steel frying pan. Because now we will use 600F temperature to preheat the cast iron skillet, which Stainless steel never could withstand. However, if you don’t have any other options nothing but a stainless steel skillet, never increase the temperature to more than 500F.

Preheat it, and cook only for 50 seconds on each side of the meat. Once you remove the meat from the sealed bag, it might be seared up. So pat the meat for a while so that it releases some juicy residue from its internal side. Lightly brush both sides of this meat with sunflower oil, olive oil, or even melted butter. Grill the meat on the preheated cast iron skillet for one to two minutes on each side. Before grilling, do not forget to sear up the top of this meat with the oil.

Serve the Sous vide venison roasts:

It’s the last stage. So after a long time, now it’s time to taste the meat and how it is made. As the meat has to go through a lot, so now kindly allow the meat to take a rest for 10 minutes. Then take it on a larger slicing board to carve and serve. Now use the pickled onions. It is additional, my preference actually. If you don’t like it, you can avoid it. There are lots of items moving around that you can pair with venison roast, you just made through sous vide cooking. It can serve with its own juices too(leftover in the ziplock bag).

What goes well with sous vide venison roast?

Ideal pairing with these roasts are-Baked Green Beans, Creamed Spinach and Cauliflower Casserole. You can slice the roast and can make some awesome french dip sandwiches for your whole family at supper. This roast also is perfect for au jus. For more elegancy, Risotto/Mac and cheese/Dinner rolls/ Steamed asparagus also are suggestable. And if you are health conscious, serve this sliced roast with mix of salad, roasted carrots, roasted potatoes, steamed spinach, Cucumber salad, Orzo salad, Broccoli slaw, etc. Usually, it’s your preference what you want to eat with a venison roast. You can eat it as a main dish taking fruit juice, and a mix of green salad with it. Even you can eat it as a side dish by taking only a few slices of it with steamed rice or sourdough garlic bread.


How long does venison take in sous vide?

It depends on you. You can choose between the two. At 131f, 6 hours cooking time, it will give you tender and juicy meat on your every bite. However, if you are in a little bit short of time, the second option is for you, at 115F, to cook the meat for 3 to 4 hours. The more cooking time you apply with sous vides, the more juicy and tender meat you will be able to eat.

What temp is best for venison roast?

135F is the best for venison roast. This meat is very low in fat, and it offers best when served medium-rare.

What temperature do you sous vide a roast beef at?

130 – 134°F. The perfect cooking duration should be 24 – 48 hours.

Why is my venison roast tough?

This is because you made a hurry to cook the roast. Venison needs to cook at a low temperature for an as long time as much as possible. so if you cook it even for 24 hours at a low temperature, it never gonna make me strange!


So that’s all about Sous vide venison roasts making. Please properly follow the steps. jut one thing bear in your mind, sous vide is a low cooking process done at low temperature. If you do hurry and do not cook it for a long time, the roasted meat will never be juicy and tender. Instead, the meat will be hard and you will not feel the fluffy inner when you bite the meat.

Good luck!

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