You’ve filled your fall deer tag. After all the blood, sweat and tears you put in to make it happen, it’s nice to have a way to enjoy your buck or doe that doesn’t involve backbreaking labor. For an easy and tasty way to cook venison, try sous vide.

Sous vide cooking slowly brings your backstrap up to the right temperature, without drying it out or running the risk of over-cooking your venison. We’ve all been there. Done right, deer is tasty and tender, your buck shouldn’t be as tough to chew as your boots. Sous vide is great way to honor your kill and make a meal the whole family will enjoy. You can Sous vide your meat the day before and finish on your grill/smoker when your guests are ready to eat.

This is the perfect recipe for those who think venison is tough and dry, making the juiciest backstrap you have ever sunk your teeth into. Once you experience how easy Sous vide deer cooking is you will want to use it every week. Now let’s get cooking!

Experience level: Beginner

Prep time: 15 minutes

Cook time: 2 hours

Equipment

• Sous Vide Machine: Depending on your budget and features, you can buy a sous vide machine for under $150.
• Large pot/container to hold water.
• 1 Gallon zip top bag

Ingredients

• Venison Backstrap
• Your favorite Dry Rub. I used Meat Church and Fire and Smoke Society
• ½ Stick of Butter

Directions

• Fill pot or large container with water.
• Set your Sous Vide Machine to 125 degrees.
• To prep your back strap, cover generously in chosen seasoning.
• Place seasoned backstrap and butter in plastic bag. Close bag leaving a 2-inch opening.
• Once water reaches 125 degrees, slowly place bag in container. Excess air will escape through the opening. Once most of the air is out, seal the bag.
• Set a timer for 2 hours.
• After 2 hours remove the backstrap and pat dry with paper towels. Season your venison with salt and fresh ground pepper.
• Sear the meat in a medium-high pan or get some grill marks on a medium-high grill with additional butter or olive oil. For the most tender venison backstrap, look for a medium-rare finish at 135 degrees internal temperature. Pull your masterpiece from the heat around 125-130 degrees, and let it rest 10 minutes or so as it comes up to target temp.
• Slice and serve the backstrap with your favorite sides. Enjoy!