The sous vide venison backstrap method produces a medium-rare backstrap with a perfectly seared surface using just hot water and a blow torch.
Hot water and a blowtorch? Yep, that is all you need to cook a perfect backstrap. Well, some butter and a few fresh herbs help it out, but this sous vide venison backstrap method produces a nice medium-rare backstrap with a perfectly seared surface.
Set your butter out on the counter for a bit (if you don’t keep it there anyway), so that it will soften enough for mixing with the fresh herbs. Use a propane or butane torch to sear the surface once the backstrap has finished cooking in the hot water bath. You can buy specialty torches made for cooking, but the old high-temperature shop torch will work in a pinch.
Mix the diced herbs into the softened butter.
Ingredients
- 2 pounds of backstrap, unsliced but trimmed
- 1 stick of butter
- 1 tablespoon fresh chives, finely diced
- 1 tablespoon fresh rosemary, finely diced
- 1 tablespoon fresh thyme, finely diced
- Sea or kosher salt
Coat the backstrap with the herbed butter.
How to Prepare Sous Vide Venison Backstrap
Trim the backstrap. Next mix the diced herbs into the softened butter. Rub the herbed butter over the entire backstrap. Then vacuum seal the backstrap. For a nice medium-rare, set your sous-vide cooker at 137 degrees Fahrenheit. Drop the sealed pouch into the hot-water bath and cook for two hours. Because the water never goes over 137 degrees, the backstrap will cook through to that temperature without overcooking.
Use a propane or butane torch to sear the surface of the cooked backstrap. Slice the backstrap just before serving.
Once the backstrap has finished cooking, remove it from the cooking pouch. Light the torch and pass it back and forth over the backstrap; this will sear the surface of the meat. Once you have browned the surface on one side, flip the backstrap over and sear the other side. Sprinkle on salt to taste. Slice just before serving.
Prep time: 10 minutes. Cook time: 2 hours 5 minutes. Serves 5.
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