Crispy Sous Vide Venison Loin: Tender & Flavorful Perfection
Nutritional value per serving
Calories320kcal
Carbs2gram
Fat10gram
Protein45gram
Ingredients
- Venison loin (trimmed, fresh)400 g
- Garlic cloves (peeled and crushed)2 piece
- Fresh rosemary sprigs2 piece
- Unsalted butter20 g
- Olive oil1 tbsp
- Salt (preferably coarse sea salt)1 tsp
- Freshly ground black pepperto taste n/a
This recipe guides you to make a delicious sous vide venison loin that's tender on the inside and crispy on the outside. Using the sous vide technique guarantees even cooking without overcooking the lean venison, while the final sear adds irresistible texture and flavor. This recipe is beginner-friendly, safe, and requires simple ingredients. The total ingredient cost is approximately $20 (around €18, £16, ₹1600) and the dish yields about 2 servings, with each serving containing around 320 kcal. It's a low-fat, high-protein dish suitable for meat lovers and those seeking elegant meals with minimal fuss. Preparation time is 15 minutes, cooking time about 1 hour 40 minutes, and overall time approximately 1 hour 55 minutes.
Preparation instructions
Prepare the Venison Loin
1Season the venison loin evenly with salt and freshly ground black pepper on all sides. Add the crushed garlic cloves and rosemary sprigs alongside the venison in a vacuum seal bag or a strong zipper lock bag for sous vide cooking. This will infuse aromatic flavors during cooking.
Seal the Bag for Sous Vide
2If using a vacuum sealer, vacuum-seal the bag tightly. If using a zipper lock bag, use the water displacement method: slowly lower the bag with the venison into a pot of water, allowing the pressure of the water to push air out before sealing the bag completely. This ensures even cooking and prevents air pockets.
Set and Preheat the Sous Vide Cooker
3Fill a large container or pot with water and set your sous vide device to 54 °C (129 °F) for medium-rare. This is a safe internal temperature for venison providing a tender and juicy result. Let the water reach the set temperature before cooking.
Cook the Venison Sous Vide
4Submerge the sealed bag with the venison into the water bath, ensuring it is fully underwater. Cook for 1 hour to 1 hour and 30 minutes. Longer cooking (up to 2 hours) is possible with sous vide but note the texture may soften further. The venison will pasteurize at this temperature for this time, making it safe to eat.
Remove and Pat Dry
5After cooking, carefully remove the bag from the water bath. Take the venison out of the bag, discard the garlic and rosemary sprigs, and pat the venison very dry with paper towels. Drying is essential for a good sear and crispy crust.
Heat the Pan and Sear
6Heat a heavy-bottomed skillet or cast iron pan over high heat. Add olive oil. When the oil is shimmering but not smoking, add the venison loin. Sear for about 1 to 2 minutes on each side until a rich, golden-brown crust forms. In the last 30 seconds of searing, add butter and spoon it over the meat for added flavor and sheen.
Rest and Serve
7Transfer the venison loin to a plate and let it rest for 5 minutes before slicing. This allows juices to redistribute for juicier meat. Serve immediately for best taste and texture.
Cooking Tips
1Ensure vacuum sealing or water displacement sealing is done properly to prevent water from entering the bag during cooking.
2Use fresh rosemary and garlic for best aroma; dried herbs can result in less flavor infusion.
3Do not skip patting the meat dry before searing to achieve a crispy crust; moisture hinders browning.
4Use a thermometer to verify water temperature and maintain stability throughout cooking to ensure safety and consistent results.
5Avoid cross-contamination by using separate utensils and cutting boards for raw venison and other foods; wash hands thoroughly after handling raw meat.
Equipment needed
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer or heavy-duty zipper lock bags
- Heavy-bottomed skillet or cast iron pan
- Tongs
- Paper towels
- Meat thermometer (optional but recommended)
Grocery Shopping List
- [ ] Venison loin (approx. 400g) - $15 (Look for fresh, bright red meat with a firm texture. Avoid brown or off-smelling meat.)
- [ ] Fresh garlic (1 bulb) - $0.50 (Choose bulbs that are firm and have no green shoots.)
- [ ] Fresh rosemary sprigs - $1 (Select vibrant green sprigs without wilt.)
- [ ] Unsalted butter (50g pack) - $2 (Choose high-quality butter for better flavor and searing.)
- [ ] Olive oil (small bottle) - $2 (Extra virgin olive oil preferred for flavor.)
- [ ] Coarse sea salt - $0.50
- [ ] Fresh black pepper (or pre-ground) - $0.50 Total approximate cost: $21.50
FAQ
What is the safe internal temperature for cooking venison sous vide?
Cooking venison sous vide to an internal temperature of 54 °C (129 °F) and holding it for at least 1 hour is safe, as it pasteurizes the meat making it safe to eat while keeping it tender.
Can I cook the venison longer in sous vide?
Yes, venison can be cooked sous vide up to 2 hours without overcooking due to precise temperature control, which will make it more tender but may change the texture slightly.
How do I know when the venison is safely cooked?
Using a sous vide, as long as you cook at recommended temperatures and time (e.g., 54 °C for 1 hour), pasteurization is achieved. For safety, use a thermometer to check the water temperature and ensure the meat is fully submerged and cooked for at least the recommended time.
How do I prevent the venison from being dry?
Sous vide cooking helps prevent drying out as it cooks meat at low temperatures in a sealed bag. Also, make sure to pat the loin dry before searing to develop a good crust without overcooking the inside.