Sous Vide Venison Tenderloin

plate full of medium rare sous vide venison on a wooden board.

5 from 5 votes

Sous Vide Venison Tenderloin

Sous vide venison tenderloin is perfectly cooked to the exact temperature you want it for a melt in your mouth buttery result every time.

Prep Time5

Cook Time2 5

Total Time2 10

Course: dinner, venison

Cuisine: American

Servings: servings

Calories: 336kcal

Author: Sarah Baumeister

Ingredients

1-2 lb. venison tenderloin or venison backstrap
1 tbsp. olive oil
1 tbsp. seasoning of choice

Instructions

Take venison tenderloin and pat dry with paper towels.
Coat with olive oil and generously season with your favorite seasoning blend.
Carefully place into your sous vide bag and remove as much air as possible. Seal completely and tightly to ensure that no water can get in.
Place sealed bag into the water bath and set the temperature to 125 degrees for medium-rare venison.
Cook using the sous vide for 2-4 hours.
Heat up a skillet over medium-high heat.
Remove bag from water and gently take meat out.
Sear the deer meat quickly for about 90 seconds per side, until it has a nice golden brown crust.
Set on a plate to the side and let rest for 15 minutes before slicing and serving.

Notes

If you want it super rare venison set the temp to 115-120 degrees (it will carry over cook a few degrees), if you want it medium rare, set to 125 degrees, and if you want it medium, set to 130 degrees. Know that the temperature will raise a few degrees when you sear it in the pan, so keep that in mind when choosing the temperature you want to set your sous vide device too.

Nutrition