Sous Vide Venison Roast
Brad is an author and outdoor columnist who lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. He pens conservation news for Harvesting Nature and authored the upland hunting book, Wingshooting the Palouse, which is available from Ingram Content Group and Amazon. You can find Brad on Instagram @tailfeathers_upland and @palouse_upland_media.
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Venison roast prepared in the slow cooker or crockpot is a recipe that I boldly estimate exists in the house of every deer hunter, and for good reason. Yet, the crockpot is infamous for drying out the roast, thwarting the production of the perfect hearty dish. This is where the sous vide shines.
By sealing a roast in a bag and cooking in the sous vide at very low temperature over an extended period, venison only becomes tender with time, remaining juicy and soft. Searing the roast once removed from the sous vide locks in the flavors, making it perfectly suited for serving with a variety of potato and carrot dishes, gravy, or simply carving like a steak with grilled asparagus on the side.
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Warning: This recipe may cause you to swear off beef for life.
Serving size: 4-6
Time to make:
40-min to prep
3 – 6 hour marination,
3 – 4 hours to cook
Special equipment:
Sous Vide
Ingredients:
1-1/2 Cups extra-virgin olive oil
3 Cups soy sauce
½ Cup red wine vinegar
½ Cup freshly squeezed lemon juice
¼ Cup Worcestershire sauce
3 cloves fresh garlic shredded or crushed
1-1/2 Tsp fresh chopped parsley
2 Tbsp dry mustard
2-1/4 Tsp kosher salt
1 Tsp black pepper
¼ to ½ Tsp cayenne for kick
2 lbs venison backstrap or roast
Preparation:
Marinade: Combine all ingredients except venison into a large bowl or bag, mixing well.
Remove all fat and connective tissue from venison.
Cut venison along the muscle grain into approximately 2-inch thick strips.
Submerge venison in marinade and refrigerate 3 to 6 hours.
Sous Vide: Preheat Sous Vide to 130 degrees Fahrenheit (54.4 degrees Celsius).
Remove venison from marinade and place in zip-lock or vacuum-sealed bag.
Submerge in sous vide for 3 to 4 hours, longer will make the cut softer.
Remove from sous vide and sear in cast iron pan.
Tip: If you have a confectionery blow torch, it will sear better without browning the interior edge of the cut.
Top lightly with crushed pepper and salt, if desired.
A note on sourcing the cut or foraged ingredients:
Dried parsley from a home herb garden works well in lieu of fresh and has a milder flavor.
Alternate cuts that work:
Backstrap is the ideal cut for this recipe as it is naturally tender and mild. While the merits of preparing whitetail roast are presented here, any cut can be made tender with the sous vide and simply delectable when marinated as described above.
