Some of the guys at the firehouse are eating healthier trying to improve cholesterol and lose some fat. They have all lost 20# each so tonight was a big blowout cheat day for them....we pulled out all the stops and went BIG! Sous Vide/Double Seared Mule Deer Back Strap with Amaretto Cream Sauce over Linguini; Chargrilled Bacon wrapped Back Strap Poppers Stuffed with Cream Cheese, Onion, and Pickled Jalapeno with Steen's Cane Syrup Glaze; and Buttermilk Battered Fried Back Strap.
First, got the mule deer trimmed up, seared, and in the sous vide water around 1:30pm today. Let that go until 4:30pm when I headed to the firehouse.
The guys already had the poppers ready to go on the grill and the back strap cutlets pounded out and marinating in the buttermilk with a little cajun hot sauce.
I got the sauce going first to let it simmer and thicken. First, 1 pint of heavy cream in the C.I. pan to reduce a little.
Chipped the butter and allow it to warm to room temp.
Then add 1 cup amaretto to the pan, stir in and let it simmer to thicken.
When sauce is thick enough to coat the back of a spoon, remove from heat, allow to cool slightly so the butter will not break, then add the chipped unsalted butter to finish the sauce.
And the sauce is done!
While I was making the sauce, Cousin started frying back strap cutlets while another fireman fired up the grill for the poppers and the corn on the cob.
Let's Eat!
Too much attention focused on the poppers....fireman over cooked the corn slightly....No complaints though-it was still edible and good.
Last step was to sear the 1 1/2" sous vide mule deer back strap steaks in bacon grease in a hot pan on high heat...straight to plate after the sear...
The plates.....
Perfectly cooked venison back strap that will melt in your mouth! It was as tender as beef tenderloin!!
Outstanding meal tonight. Good execution with the exception of the slightly over cooked corn. No one pulled away from the table hungry I can tell you that!!!
First, got the mule deer trimmed up, seared, and in the sous vide water around 1:30pm today. Let that go until 4:30pm when I headed to the firehouse.
The guys already had the poppers ready to go on the grill and the back strap cutlets pounded out and marinating in the buttermilk with a little cajun hot sauce.
I got the sauce going first to let it simmer and thicken. First, 1 pint of heavy cream in the C.I. pan to reduce a little.
Chipped the butter and allow it to warm to room temp.
Then add 1 cup amaretto to the pan, stir in and let it simmer to thicken.
When sauce is thick enough to coat the back of a spoon, remove from heat, allow to cool slightly so the butter will not break, then add the chipped unsalted butter to finish the sauce.
And the sauce is done!
While I was making the sauce, Cousin started frying back strap cutlets while another fireman fired up the grill for the poppers and the corn on the cob.
Let's Eat!
Too much attention focused on the poppers....fireman over cooked the corn slightly....No complaints though-it was still edible and good.
Last step was to sear the 1 1/2" sous vide mule deer back strap steaks in bacon grease in a hot pan on high heat...straight to plate after the sear...
The plates.....
Perfectly cooked venison back strap that will melt in your mouth! It was as tender as beef tenderloin!!
Outstanding meal tonight. Good execution with the exception of the slightly over cooked corn. No one pulled away from the table hungry I can tell you that!!!
Last edited:
