Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Buckskinner" data-source="post: 2803816" data-attributes="member: 99929"><p>I see what you are saying about eating it raw. When I butcher a deer I always save a chunk of the loin which I slice thin and enjoy raw with a couple beers after everything is processed and cleaned up. I do the same thing when cleaning most types of fish. I also freeze small cuts of loin and salmon that I use for tartare.</p><p></p><p>The one thing that sous vide does is make the meat much more tender than just searing alone. I love it for venison football roast. Salt roast, sear, apply a generous amount of seasoning, sous vide at 130 for 24 hours let sit in fridge for another day or two, slice thin for the best roast venison sandwich imaginable.</p></blockquote><p></p>
[QUOTE="Buckskinner, post: 2803816, member: 99929"] I see what you are saying about eating it raw. When I butcher a deer I always save a chunk of the loin which I slice thin and enjoy raw with a couple beers after everything is processed and cleaned up. I do the same thing when cleaning most types of fish. I also freeze small cuts of loin and salmon that I use for tartare. The one thing that sous vide does is make the meat much more tender than just searing alone. I love it for venison football roast. Salt roast, sear, apply a generous amount of seasoning, sous vide at 130 for 24 hours let sit in fridge for another day or two, slice thin for the best roast venison sandwich imaginable. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
Top