Venison Sous Vide

My favourite way of cooking venison is in a Sous Vide. This is a water bath cooker and keeps the meat at exactly the right temperature, cooking it perfectly every time. The first time I used my Sous Vide I cooked eye fillet from a yearling. You often hear the phrase “you could cut it with a fork”, and for this small eye fillet I was able to cut it with a fork. Venison cooked well on a hot pan is very good. Cooking it in a Sous Vide takes something very good and makes it absolutely superb, with the added advantage of always coming out perfectly. It is never under or over done, it is always tender and it is always cooked to perfection. My Sous Vide is the Sunbeam Duo, which is also a slow cooker. To cook using a Sous Vide it is best to use a vacuum sealer to cook the meat in. You can get away with forcing all the air out of a zip lock bag, but it is never quite as good as using a vacuum sealer.