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Sous Vide Venison rump
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<blockquote data-quote="aushunter1" data-source="post: 1933898" data-attributes="member: 57533"><p>Hi LRH'ers, I cant believe I have been on here this long & never put a recipe on here, being a chef & all I should be more giving to this area.</p><p>Anyway I thought I would get the ball rolling with this simple one I did at home some time ago.</p><p></p><p>Amongst many appliances I have at home probably the 2 best things I have & use the most frequently are the sunbeam foodsaver food Vac machine & my Anova sous vide heater.</p><p>There are many versions of each but I wont go into then on this occasion but if anyone want to read more about the version I have here is the links to both.</p><p></p><p><img src="https://www.harveynorman.com.au/blog/assets/Foodsaver-by-sunbeam.jpg" alt="www.harveynorman.com.au" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="font-size: 18px"><strong><a href="https://www.harveynorman.com.au/blog/food-cooking/foodsaver-by-sunbeam-gets-the-seal-of-approval/" target="_blank">FoodSaver By Sunbeam Gets The Seal Of Approval | Harvey Norman Australia</a></strong></span></p><p>Whether it's a healthy weeknight dinner, a quick salad for lunch or a three-course meal for a special occasion – we all know that fresh ingredients are</p><p><a href="http://www.harveynorman.com.au" target="_blank">www.harveynorman.com.au</a></p><p><img src="https://cdn.anovaculinary.com/wp-content/uploads/2019/08/open-graph-2.jpg" alt="anovaculinary.com" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="font-size: 18px"><strong><a href="https://anovaculinary.com/anova-precision-cooker/" target="_blank">Anova Precision Cooker | Anova Culinary</a></strong></span></p><p>The all-new Anova Precision® Cooker — now with improved connectivity, more power, and water resistance, all in a compact design. Everything you know and love just got better!</p><p><img src="https://cdn.anovaculinary.com/wp-content/uploads/2015/04/anova_logo_large-553c4ae8v1_site_icon-32x32.png" alt="anovaculinary.com" class="fr-fic fr-dii fr-draggable " style="" /> anovaculinary.com</p><p>In some of my cooking these 2 machines are used together to produce mouth water dishes.</p><p>I love to slow cook & do this in a number of way, one is the sous vide method.</p><p></p><p>When using the sous vide there are 2 different ways you can cook with it, one is by vacuum sealing the item raw with some seasoning, olive oil, aromats & herbs, once cooked for the desired time/heat you then take the item out of the bag & colour in a medium hot pan/grill & if doing this I will use 1/2 butter & 1/2 olive oil & baste the meat, the only thing with this method is that the doneness of the meat will increase so you need to sous vide to a lower temp allowing for that increase & resting time.</p><p></p><p></p><p>The other method is to seal the item in the pan first giving it a good colour/caramelization, then place it on the bag with the aromats/herbs etc, seal it & then cook it to the end desired temperature.</p><p></p><p></p><p></p><p>In this case I did this piece of venison rump as per the 1st method, it was a 600gr piece to start, cooked it in the bag for 4 hours @55*c, then added it to the pan to finish off, the end core temperature was 62*c for medium rare.</p><p></p><p>Served with a simple mash & a creamy mushroom sauce which I made in the pan I finished the meat it while it was resting, I usually Joosh the presentation up a bit more but you get the idea <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p></p><p>As you can see by the even colour of the meat & how juicy it looks it is such a great way of cooking.</p><p></p><p>You can do any kind of protein & if an item needs a longer & higher temp to tenderize it you can just turn up the heat on the machine.</p><p></p><p>Bon appetite <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p></p><p><img src="https://4x4earth.com/forum/index.php?attachments/venison-anova-2-jpg.68677/" alt="venison anova (2).jpg" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="aushunter1, post: 1933898, member: 57533"] Hi LRH'ers, I cant believe I have been on here this long & never put a recipe on here, being a chef & all I should be more giving to this area. Anyway I thought I would get the ball rolling with this simple one I did at home some time ago. Amongst many appliances I have at home probably the 2 best things I have & use the most frequently are the sunbeam foodsaver food Vac machine & my Anova sous vide heater. There are many versions of each but I wont go into then on this occasion but if anyone want to read more about the version I have here is the links to both. [IMG alt="www.harveynorman.com.au"]https://www.harveynorman.com.au/blog/assets/Foodsaver-by-sunbeam.jpg[/IMG] [SIZE=5][B][URL='https://www.harveynorman.com.au/blog/food-cooking/foodsaver-by-sunbeam-gets-the-seal-of-approval/']FoodSaver By Sunbeam Gets The Seal Of Approval | Harvey Norman Australia[/URL][/B][/SIZE] Whether it’s a healthy weeknight dinner, a quick salad for lunch or a three-course meal for a special occasion – we all know that fresh ingredients are [URL="http://www.harveynorman.com.au"]www.harveynorman.com.au[/URL] [IMG alt="anovaculinary.com"]https://cdn.anovaculinary.com/wp-content/uploads/2019/08/open-graph-2.jpg[/IMG] [SIZE=5][B][URL='https://anovaculinary.com/anova-precision-cooker/']Anova Precision Cooker | Anova Culinary[/URL][/B][/SIZE] The all-new Anova Precision® Cooker — now with improved connectivity, more power, and water resistance, all in a compact design. Everything you know and love just got better! [IMG alt="anovaculinary.com"]https://cdn.anovaculinary.com/wp-content/uploads/2015/04/anova_logo_large-553c4ae8v1_site_icon-32x32.png[/IMG] anovaculinary.com In some of my cooking these 2 machines are used together to produce mouth water dishes. I love to slow cook & do this in a number of way, one is the sous vide method. When using the sous vide there are 2 different ways you can cook with it, one is by vacuum sealing the item raw with some seasoning, olive oil, aromats & herbs, once cooked for the desired time/heat you then take the item out of the bag & colour in a medium hot pan/grill & if doing this I will use 1/2 butter & 1/2 olive oil & baste the meat, the only thing with this method is that the doneness of the meat will increase so you need to sous vide to a lower temp allowing for that increase & resting time. The other method is to seal the item in the pan first giving it a good colour/caramelization, then place it on the bag with the aromats/herbs etc, seal it & then cook it to the end desired temperature. In this case I did this piece of venison rump as per the 1st method, it was a 600gr piece to start, cooked it in the bag for 4 hours @55*c, then added it to the pan to finish off, the end core temperature was 62*c for medium rare. Served with a simple mash & a creamy mushroom sauce which I made in the pan I finished the meat it while it was resting, I usually Joosh the presentation up a bit more but you get the idea :D As you can see by the even colour of the meat & how juicy it looks it is such a great way of cooking. You can do any kind of protein & if an item needs a longer & higher temp to tenderize it you can just turn up the heat on the machine. Bon appetite :) [IMG alt="venison anova (2).jpg"]https://4x4earth.com/forum/index.php?attachments/venison-anova-2-jpg.68677/[/IMG] [/QUOTE]
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