Tender Asian-Style Sous Vide Venison Loin
Nutritional value per serving
Calories300kcal
Carbs8gram
Fat12gram
Protein35gram
Ingredients
- Venison loin400 g
- Soy sauce (low sodium preferred)2 tbsp
- Sesame oil1 tbsp
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced2 pieces
- Honey1 tbsp
- Rice vinegar1 tbsp
- Green onions, sliced (for garnish)2 pieces
- Sesame seeds (for garnish)1 tbsp
- Saltto taste n/a
- Black pepperto taste n/a
This Asian-style sous vide venison loin recipe delivers juicy, tender meat infused with delicious Asian flavors such as soy, ginger, garlic, and sesame. The sous vide cooking method ensures precise temperature control, resulting in perfectly cooked venison every time, even if you're a beginner. The marinade complements the natural venison flavor without overpowering it, making it a fantastic choice for an elegant yet approachable dish. Total estimated cost of ingredients is around $25 (approximately €23, £20, ₹2100). This recipe serves 2 people and contains about 300 kcal per serving. It is suitable for gluten-free and high-protein diets. Complexity is easy to medium and the total time including preparation and cooking will be about 3 hours and 40 minutes, mostly unattended cooking in the sous vide bath.
Preparation instructions
Prepare the marinade
1In a small bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, honey, and rice vinegar. Mix well to create the Asian-style marinade.
Season the venison
2Pat the venison loin dry with paper towels. Season lightly with salt and black pepper.
Marinate the venison
3Place the venison loin into a vacuum seal bag or a resealable zip-top bag. Pour the marinade into the bag, ensuring the venison is well-coated. Seal the bag using a vacuum sealer or the displacement method if using a zip-top bag. Refrigerate for 1 hour to absorb flavors.
Preheat the sous vide water bath
4Fill your sous vide cooker or container with water and preheat to 54°C (129°F) for medium-rare or 57°C (135°F) for medium doneness. Maintaining this temperature ensures tender and safe venison.
Cook the venison sous vide
5Place the sealed bag with the venison into the water bath. Cook for 2 to 3 hours. This time frame allows the meat to tenderize perfectly without overcooking. Make sure the venison is fully submerged and the bag is sealed to avoid water leaks.
Remove and pat dry
6After cooking, carefully remove the bag from the water bath. Take out the venison loin and pat it dry thoroughly with paper towels. This step prepares the meat for a perfect sear.
Sear the venison
7Heat a skillet over medium-high heat and add a small amount of oil. Once hot, sear the venison loin for 30 seconds to 1 minute on each side until a golden-brown crust forms. This adds flavor and texture. Avoid overcooking during this step.
Rest and garnish
8Allow the venison to rest for 5 minutes after searing to redistribute the juices. Slice the meat crosswise and garnish with sliced green onions and sesame seeds for an attractive and flavorful finish.
Cooking Tips
1Ensure the vacuum bag is properly sealed to prevent water from leaking in which can spoil the marinade and flavor.
2Avoid cross-contamination by using separate cutting boards and utensils for raw venison and other ingredients.
3If you don’t have a vacuum sealer, use the water displacement method to seal a zip-top bag tightly.
4Always verify the internal temperature with a food thermometer to ensure the venison reaches a safe temperature and is cooked to your preference.
5Leftover cooked venison can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Equipment Needed
- Sous vide immersion circulator and water bath container
- Vacuum sealer or resealable zip-top bag
- Skillet or frying pan
- Tongs
- Meat thermometer
- Mixing bowl
- Knife and cutting board
Shopping List
- [ ] Venison loin (400g) – Choose fresh, firm meat with a dark red color.
- [ ] Soy sauce (2 tbsp) – Opt for low sodium for better flavor control.
- [ ] Sesame oil (1 tbsp) – Look for toasted sesame oil for a richer taste.
- [ ] Fresh ginger (1 tbsp grated) – Select firm, unwrinkled ginger root.
- [ ] Garlic cloves (2 pieces) – Pick plump, firm cloves without sprouts.
- [ ] Honey (1 tbsp) – Use good quality raw or organic honey.
- [ ] Rice vinegar (1 tbsp) – Choose authentic rice vinegar for best flavor.
- [ ] Green onions (2 pieces) – Fresh with bright green tops.
- [ ] Sesame seeds (1 tbsp) – Use toasted sesame seeds if available.
- [ ] Salt and black pepper – Essential seasonings to taste.
Total approximate cost: $25
FAQ
What is the recommended internal temperature for sous vide venison loin?
We recommend cooking venison loin at 54°C (129°F) for medium-rare and 57°C (135°F) for medium. These temperatures ensure the meat is tender, juicy, and safe to eat.
How do I know if the venison is safely cooked?
Using a sous vide cooker set to the recommended temperatures ensures safe cooking by holding the meat at safe temperatures for extended periods. For additional safety, use a food thermometer after cooking; the internal temperature should be at least 54°C (129°F).
Can I use another cut of venison for this recipe?
Yes, you can use other tender cuts like venison steaks. However, cooking times may vary depending on thickness and cut. Adjust the sous vide time accordingly.
How do I prevent cross-contamination when handling raw venison?
Use separate cutting boards and utensils for raw meat and other ingredients, wash your hands thoroughly with soap before and after handling raw meat, and sanitize surfaces after preparation.
Can I marinate the venison longer than one hour?
Yes, you can marinate the venison up to 4 hours in the refrigerator for stronger flavor. Avoid marinating too long as the texture may be affected due to acidic ingredients.