Sous Vide Venison

[JayBM]

Morning all,

Hoping for some advice/guidance from those with some experience.

My very generous wife has bought me a sous vide machine for Christmas and also given it to me early as we are cooking Christmas lunch at her parents. We had already bought a small joint of rolled shoulder of venison and I was wondering if this would work sous vide? And if so how best to go about it. We are cooking at her parents so its unlikely I'll be able to cook it longer than a 3-4 hours. The joint itself is about 4-5" in diameter.

Thanks
James

[21TonyK]

One of the advantages of sous vide is that you can cook days or even weeks ahead so theres no reason why you couldn't cook the venison now, keep it in the fridge until the day and then just sear it before serving.

Makes for a very relaxed day knowing all you have to do is a few veg, although I even do most of that the day before.

Last year the only thing cooked on the day were the sprouts and the roast pots.

For the venison I would cook at 55 for 90 minutes then chill down ready to sear and finish in a hot oven for 10 minutes before serving.

Edit: Just re-read, if its 5" in diameter, how long? I have the polyscience app and can calculate a cooking time from that if you want to post full dimensions.

Edited by 21TonyK on Wednesday 23 December 10:29

[JayBM]

21TonyK said:

One of the advantages of sous vide is that you can cook days or even weeks ahead so theres no reason why you couldn't cook the venison now, keep it in the fridge until the day and then just sear it before serving.

Makes for a very relaxed day knowing all you have to do is a few veg, although I even do most of that the day before.

Last year the only thing cooked on the day were the sprouts and the roast pots.

For the venison I would cook at 55 for 90 minutes then chill down ready to sear and finish in a hot oven for 10 minutes before serving.

Edit: Just re-read, if its 5" in diameter, how long? I have the polyscience app and can calculate a cooking time from that if you want to post full dimensions.

Edited by 21TonyK on Wednesday 23 December 10:29

Thanks Tony, advice really appreciated.

Cooking today/tomorrow sounds ideal. It's probably around 10" long I'd have thought.

[Pete Franklin]

A word of warning. I have had some failures with wild meats like venison turning to mush when sousvide at low temps (55) there is often an enzyme present in the meat that gets sped up at these temps leading to rapid breakdown of the meat which is unpleasant. To this end I rarely sousvide wild meats now. I would not suggest going any longer than 2hrs.

Tonys advise should work well, just don't start thinking that the time isn't important at these temps as there is more at work than just heating meat.

As already stated calculate the correct cooking time and don't go much further

Edited by Pete Franklin on Wednesday 23 December 11:32

[JayBM]

Thanks Pete, I'd read similar elsewhere but interesting to see it applies to more than just venison.

I've also read that searing the meat before sous viding is beneficial? Does this still apply if the cooking time is relatively short and I'll be searing after?

[21TonyK]

The polyscience app says 6+ hours for a joint that size but experience tells me that's far too long. And, as Pete says meat (any meat) starts to turn to Pate after a while.

It's larger than I first thought but on the basis the volume of water isn't going to be reduced in temp dramatically by the joint and you start the joint from room temp I'd go with a couple of hours max. It will finish cooking in the oven as it comes back up to temp anyway.

[JayBM]

Thanks Tony, really appreciated.

Should I sear it before cooking it? When reheating is it just a case of popping it in to the oven until internal temp is back up to 55?

[21TonyK]

I'd be tempted to sear before and after. I've never cooked venison sous vide but a lot of beef and lamb.

I normally pre-sear then pack with herbs and seasonings, sous vide and then chill. To serve it depends a lot on what it is but normally sear in clarified butter then into the oven on a cold tray. Keeping it in the same hot pan will cook the joint unevenly.

A probe is useful to check the temp before serving. Don't be too worried about bringing it back up to 55 as in the oven this will mean its overcooked on the outside.

As long as its not cold warm plates and hot gravy do the trick.

[JayBM]

Brilliant, thanks again Tony. I'll report back after the big day

[JayBM]

Just to say another big thank you to Tony for the advice. Followed the pre and post sear advice and didn't worry about getting it back in the oven before serving. Result was a fabulously pink and tender piece of venison that even my "must be well done" mother in law tried, finished and complimented.