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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="cohunt" data-source="post: 2803003" data-attributes="member: 94491"><p>I often cook pronghorn using the "red neck sous vide"-- don't have a vacuume packer so I use ziplock freezer bags, don't have a real sous vide cooker so I use a small red/white coleman cooler with a walmart remote thermometer to monitor the temp.</p><p></p><p>I sear on cast iron pan, slice, drizzle with basalmic reduction, top with glazed pecans and blue cheese crumbles.</p><p></p><p>I also pour a little dr. Pepper with a dash of salt and sometimes a dash of red and or black pepper in with the meet to marinate -- the high citric acid helps tenderize the meat and the high sugar content adds a little sweetness to the flavor-- i know it sounds gross but I swear it doesn't taste like dr pepper when done--- I also use dr pepper on meats before smoking to help tenderize and add a bit of sweetness -- learned it from a culinary school grad about 10 years ago. They told me that depending on people's tastes ypu can sub Pepsi, coke, or 7-up/sprite but the Dr pepper has the highest citric acid content of any soda and the acids help breakdown/tenderize the meat when used as a marinade</p></blockquote><p></p>
[QUOTE="cohunt, post: 2803003, member: 94491"] I often cook pronghorn using the "red neck sous vide"-- don't have a vacuume packer so I use ziplock freezer bags, don't have a real sous vide cooker so I use a small red/white coleman cooler with a walmart remote thermometer to monitor the temp. I sear on cast iron pan, slice, drizzle with basalmic reduction, top with glazed pecans and blue cheese crumbles. I also pour a little dr. Pepper with a dash of salt and sometimes a dash of red and or black pepper in with the meet to marinate -- the high citric acid helps tenderize the meat and the high sugar content adds a little sweetness to the flavor-- i know it sounds gross but I swear it doesn't taste like dr pepper when done--- I also use dr pepper on meats before smoking to help tenderize and add a bit of sweetness -- learned it from a culinary school grad about 10 years ago. They told me that depending on people's tastes ypu can sub Pepsi, coke, or 7-up/sprite but the Dr pepper has the highest citric acid content of any soda and the acids help breakdown/tenderize the meat when used as a marinade [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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