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Sous Vide Venison

Mouthwatering Sous Vide Venison in Rich Red Wine Broth

This sous vide venison dish ensures tender, juicy meat cooked to medium-rare perfection, enriched with a savory red wine broth.
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Prep Time 8 hours
Cook Time 6 hours
Resting Time 5 minutes
Total Time 14 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Venison
  • 2 lbs Venison loin A lean and tender cut.
  • 1 tbsp Salt Essential for dry brining.
  • 1 tsp Black pepper Adds mild heat.
For the Broth
  • 2 cups Red wine (Cabernet Sauvignon or Merlot) Substitute with cranberry juice if desired.
  • 1 tbsp Juniper berries Can be swapped with fresh rosemary.
  • 1 tbsp Brandy Rum or apple juice works as alternatives.
  • 2 tbsp Butter For a rich finish.
  • 1 tbsp Fresh thyme Adds aroma and flavor.
  • 2 cups Chicken or beef stock Opt for low-sodium stock.
For Searing
  • 1 tbsp Avocado oil Ideal for searing.

Equipment

  • Sous Vide Immersion Circulator
  • Vacuum Sealer
  • skillet
  • Sous Vide Container

Method
 

Preparation
  1. Generously rub salt all over the venison loin, then refrigerate uncovered for about 8 hours.
  2. Fill your sous vide container with water and preheat to 131°F (55°C).
  3. Prepare the broth by placing the venison in a vacuum seal bag along with red wine, black pepper, juniper berries, brandy, butter, fresh thyme, and chicken or beef stock.
  4. Seal the vacuum bag tightly and immerse it in the preheated sous vide bath for 6 hours.
  5. After cooking, pat the venison dry, then sear in a hot skillet with avocado oil for about 30 seconds on each side.
  6. Allow the venison to rest for 3-5 minutes, then slice and serve drizzled with the reduced broth.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 4mg

Notes

Ensure the vacuum bag is sealed tightly and use sous vide sinkers for even cooking. Patting dry before searing enhances crust quality.

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