Double Seared Sous Vide Backstrap, Wild Rice, and Sweet Corn

[indaswamp]

Simple dinner for one tonight...

 

[Fueling Around]

My kind of simple meal.
Need more wild in that rice pilaf

 

[indaswamp]

My kind of simple meal.
Need more wild in that rice pilaf

Thanks Fueling Around...
I'll be sure to mention it to Uncle Ben!

 

[Rafter H BBQ]

Nice meal, looks tasty!

 

[tx smoker]

Keith...with a meal like that I'll take simple any day of the week. Looks really good sir.

Robert

 

[JLeonard]

Looks good to me!
Jim

 

[indaswamp]

Nice meal, looks tasty!

Thanks WHB!

Keith...with a meal like that I'll take simple any day of the week. Looks really good sir.

Robert

Thanks Robert. Sous Vide has become on of my favorite ways to eat game steaks. I can put them in and walk away. When I'm ready to eat, warm up some sides, hot sear and I'm eating in 5 minutes. Really nice when I blow up the kitchen making salamis!! LOL!!

Looks good to me!
Jim

Thaks JL!

 

[Bearcarver]

We turn all our Venison into Deerburgers, except Backstrap into Dried Beef.
However that looks Great !!
Nice Job.
Like.

Bear

 

[Brokenhandle]

I'd sure go for a plate of that! Need to remember the sous vide, never think about it

Ryan

 

[SmokinAl]

Looks darn good to me!
Al

 

[Winterrider]

indaswamp , curious how long did you SV ? Took part of backstrap out this Am , and was going to do 138° ( wife's temp) for about 6 hrs.

 

[indaswamp]

128*F, 3 hours.... 6 would be max. time in sous vide for venison steaks IMO

 

[Winterrider]

128*F, 3 hours.... 6 would be max. time in sous vide for venison steaks IMO

Thanks...

 

[indaswamp]

It was brought to my attention that I should clarify why it is safe to sous vide at 128*F when most information says to sous vide at no lower than 131*. The reason for this is the reverse sear on the meat. Which cooks the meat surface and kills bacteria. I use a torch or a flaming hot grill at let 500*F. Once vac sealed, the steak is safe to sous vide down to 125*F for no longer than 4 hours.

I don't know about everyone else, but I prefer steaks cooked to 125-128*F. Especially game steaks where overcooking makes the lean cuts tough. If you are not comfortable with pasteurizing meat via sous vide under 131*F, then don't.

 

[Fueling Around]

The lower temperature is fine for venison, elk, moose, etc.

It is NEVER safe for bear or wild pig or any carnivorous / omnivorous game under 138°. I don't remember the duration, but it must be sterilized, not merely pasteurized.