A perfectly cooked sous vide venison loin sliced on a plate with herbs

Perfectly Tender Sous Vide Venison Loin: A Healthy, Flavorful Delight

Name: Perfectly Tender Sous Vide Venison Loin: A Healthy, Flavorful Delight
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: modern
Ingredients: 600 g Venison loin; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 2 pieces Fresh rosemary sprigs (optional, for aroma); 1 tbsp Olive oil (for searing); 2 pieces Garlic cloves (optional, smashed)

Home Page / Sous Vide Cooking Recipes / Sous Vide Venison Cooking Guide

medium

2 hour

Nutritional value per serving

Calories250kcal

Carbs1gram

Fat7gram

Protein35gram

Ingredients

Quantity

Venison loin600 g
Salt1 tsp
Freshly ground black pepper0.5 tsp
Fresh rosemary sprigs (optional, for aroma)2 pieces
Olive oil (for searing)1 tbsp
Garlic cloves (optional, smashed)2 pieces

This recipe guides you through preparing a tender, juicy venison loin using the sous vide technique, which locks in flavors and ensures perfectly even cooking. Venison is a lean, healthy meat packed with protein and low in fat. This recipe costs approximately $20 USD, €18, £16, and ₹1500 for the ingredients, yielding about 4 servings with each serving containing roughly 250 calories. The sous vide method is beginner-friendly, though it requires some kitchen equipment and a bit of patience, with a total cooking time of about 2.5 hours. This healthy dish pairs wonderfully with roasted vegetables or a fresh salad and is a fantastic way to enjoy wild game safely and deliciously.

Preparation instructions

Prepare the venison

1Trim any silver skin or excess fat from the venison loin. Season all sides evenly with salt and freshly ground black pepper. Add rosemary sprigs and garlic cloves for additional flavor to the bag.

Seal the venison

2Place the venison loin into a vacuum-seal bag or a high-quality resealable freezer bag. Arrange rosemary and garlic beside the meat if using. Vacuum seal the bag or use the water displacement method to remove air if using a ziplock bag.

Preheat your sous vide cooker

3Set your sous vide water bath to 57°C (135°F) for medium-rare or 60°C (140°F) for medium doneness. Lenght of cooking should be about 1hr 30min to 2 hrs for a 600g loin. This low temperature and slow cooking tenderizes the meat while preserving juiciness.

Cook the venison sous vide

4Submerge the sealed bag in the water bath, ensuring the venison is fully underwater and the bag is properly sealed to prevent water ingress. Cook for 90 to 120 minutes. Longer times will not overcook, but best texture is within this time frame.

Remove and pat dry

5After cooking, carefully remove the bag from the water bath, then take the venison out and pat dry thoroughly with paper towels. Drying is essential for an excellent sear later.

Sear the venison

6Heat a skillet over high heat and add olive oil. When the oil is shimmering, sear the venison loin for 30 to 45 seconds on each side just to form a golden crust. This step adds flavor and texture. Don't overcook; the internal temperature inside remains perfect as sous vide controls doneness.

Rest and serve

7Let the venison rest for a few minutes to allow juices to redistribute before slicing. Cut into medallions and serve immediately.

Cooking Tips

1Always use fresh venison loin from a reliable source and keep it refrigerated until cooking to minimize food safety risks.

2Avoid cross-contamination by cleaning surfaces and utensils after handling raw meat.

3If you don't have vacuum seal bags, use resealable freezer bags with the water displacement method.

4For added flavor, marinate the venison briefly in olive oil, garlic, and herbs before sealing.

5Make sure your sous vide water bath remains at a constant, safe temperature during cooking to ensure even doneness.

Equipment Needed

Sous vide immersion circulator
Large container or pot for water bath
Vacuum sealer or resealable freezer bags
Skillet or frying pan
Tongs
Paper towels
Meat thermometer (optional)

Shopping List

[ ] Venison loin (600g) - approx. $15 - Choose fresh, firm meat with deep color
[ ] Salt (to taste) - approx. $0.10 - Use kosher or sea salt for best flavor
[ ] Black pepper (freshly ground, 1/2 tsp) - approx. $0.05 - Freshly grind for more aroma
[ ] Fresh rosemary (2 sprigs, optional) - approx. $0.50 - Choose vibrant, fragrant sprigs
[ ] Garlic (2 cloves, optional) - approx. $0.20 - Fresh bulbs with firm skin
[ ] Olive oil (1 tbsp) - approx. $0.15 - Extra virgin recommended

Total approximate cost: $16 - $17

FAQ

What is the safest internal temperature for cooking venison loin sous vide?

For venison loin cooked sous vide, a temperature of 57°C (135°F) for medium-rare or 60°C (140°F) for medium is safe and recommended, provided the meat is held at this temperature for at least 1 hour to pasteurize the meat.

How do I prevent cross-contamination when handling raw venison?

Always wash your hands, utensils, and surfaces thoroughly with hot soapy water after handling raw venison. Use separate cutting boards for raw meat and other foods. Keep raw meat refrigerated before cooking.

Can I cook venison loin sous vide without a vacuum sealer?

Yes. Use a high-quality resealable freezer bag and the water displacement method to remove air. Slowly lower the bag into the water bath until air is pushed out, then seal the bag just above the water line.

How do I know the venison loin is fully cooked and safe to eat?

Sous vide cooking heats the meat evenly. Once cooked at the recommended temperature for at least 1 hour, venison loin is safe to eat. Additionally, searing the meat after sous vide creates a flavorful crust without altering internal doneness.

Can I cook venison loin sous vide ahead of time?

Yes! You can cook it sous vide and then chill it in an ice bath to stop cooking. Refrigerate and reheat by placing it back in the sous vide bath at the cooking temperature for 30 minutes before searing and serving.