Description
This Sous Vide Venison Tenderloin Recipe provides a perfectly cooked and tender venison dish that can be enjoyed any time of year.
Ingredients
Scale
- 2 venison tenderloins
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, smashed
Instructions
- Preheat the sous vide water bath to 130°F (54°C).
- Season the venison tenderloins with salt and pepper.
- Place the tenderloins in a vacuum-seal bag with olive oil, rosemary, and garlic.
- Vacuum seal the bag and place it in the water bath.
- Cook for 2 to 3 hours.
- Once cooked, remove the tenderloins from the bag and pat dry.
- Heat a skillet over high heat and sear the tenderloins for 1-2 minutes per side.
- Let rest for a few minutes before slicing.
Notes
- For added flavor, marinate the venison tenderloin for a few hours before sous vide cooking.
- Serve with a side of roasted vegetables or a fresh salad.
- Adjust cooking time based on the thickness of the tenderloin.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 tenderloin
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg