Venison Sous Vide
- Venison Eye Fillet, Backstrap or Rump
- herbs to taste
- juniper berries
Fill the Sous Vide with water and set the temperature at 49 degrees and set for 1.40
Prepare the Venison by removing all the fascia and sinew with a very sharp knife.
Grind the juniper berries and salt and pepper together until coarse.
Cover the prepared venison with the salt, juniper & pepper mix.
Sear the venison in a very hot pan on both sides. This is not necessary but does give a nice crust to the venison.
Vacuum seal the venison.
Put the venison in the Sous Vide and hit the start button.
Cook it for at least an hour to an hour forty minutes.
Take the venison out of the Sous Vide and remove it from the vacuum sealed bag.
OR sear the venison after it has cooked in the sous vide.