The venison tenderloin is one of my favorite cuts from my harvest. Its delicate, tender and super lean. Lean meats are lacking in fat, and sometimes the lack of fat means a lack of flavor , so I’ve found that Sous Vide is best for those meat situations.

I remember working in restaurants before sous vide was even around. Can you believe that? Hey, I’m not old Okay!

Well, in the later years of my fine dining career, sous vide became a daily ritual. And its still a cooking method I prefer! I know you have questions….But I got the answers and promise to make you a sous vide convert!

So what the heck is Sous Vide?

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

And why on earth should I cook Sous Vide?

Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time-consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavour, overcooks easily, and ends up with a dry, chewy texture.

With precise temperature control in the kitchen, sous vide provides the following benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

If your more of a picture person here are some pics to show you what I’m talking about:

Equipment needed to Sous Vide:

My Favorite Sous Vide Machine

Vacuum Sealer- I prefer a Chamber Vac- but HERE is a great option

My Favourite Sous Vide Container

If you are an avid hunter like I am, then investing is a sous vide machine is right up your alley! Sous vide is hands down the best way I have found to cook game meats! Your days of tough game meats are finally over!

Sous Vide Venison Loin

• Set your sous vide machine for 129F

• Season your venison loin with kosher salt and freshly ground black papper

• 7 garlic cloves

• 2 sprigs of thyme

• 1 sprig of rosemary

• 3 tablespoon extra virgin olive oil

In a vauum seal bag, add the seasoned venison loin to the bag, add the garlic cloves, thyme, rosemary and estra virgin olive oil. Vacuum seal the bag. Then place the bag in the water to cook for 1 hour.

After the loin has cooked for an hour, place a cast iron skillet over high heat. Remove the loin from the bag, set aside. Add the oil, garlic and herbs from the bag to the pan. When the pan is hot add the venison loin to the pan. Sear on all sides of the loin.

Once, all sides are seared, place the loin on a clean cutting board and slice in 1-2 inch thick pieces.