Venison Backstraps #2 (SV—Fork-Tender & Tasty)
Time to try another couple pieces of Venison Backstrap in my “Sous Vide Supreme”.
The first time I tried this was right after Mrs Bear got her second new Hip, and they were Great.
So when my Son brought these Backstraps up to my house, I cut them into SV Bagging Size, rinsed them good, patted them Dry, and seasoned them.
Worcestershire Powder, CBP, Onion Powder, and Garlic Powder, then bagged two pieces in each bag, Double Sealed, and into the freezer.
This is the second Pack we’re going to chow down on.
The first pair of pieces were Awesome, so I’m gonna do these exactly like I did them.
So Into the Sous Vide it went at 8 AM at 134°.
Then at 4 PM I removed it, Dried it, and this time I seared one at a time for each night’s Supper.
Mrs Bear added some Roasted Red Taters, and some mixed Veggies for the first night.
The second night she had the same sides, but I had leftover Roasted Reds & some sautéed Shrimp with my Backstrap slices.
It was Awesome—Plenty Tasty, Juicy, and Fork-Tender. Even Mrs Bear liked it. So this Pair of Backstraps confirms that 8 hours at 134° was just right for Venison Backstraps.
Then the next morning I ate some more slices with my Morning Eggs, and finished up the leftover Roasted Reds.
I still got plenty for tonight’s Supper!!!
Bear
Original 8 cleaned up pieces of Venison Backstrap:
Two pieces seasoned & sealed for the SV:
Racked & ready for my Sous Vide Supreme:
Fresh out of the SV, patted dry & ready to Sear:
Starting the sear:
Almost done searing:
Seared & ready for slicing:
First piece all sliced up:
Bear's First Helping:
Next Morning's Breakfast
Two Eggs, some Leftover Backstrap, & leftover Roasted Reds:
Next Night's Supper
Searing the second piece I SV'd the night before:
Sauteed Shrimp in Butter:
Bear's Supper:
Time to try another couple pieces of Venison Backstrap in my “Sous Vide Supreme”.
The first time I tried this was right after Mrs Bear got her second new Hip, and they were Great.
So when my Son brought these Backstraps up to my house, I cut them into SV Bagging Size, rinsed them good, patted them Dry, and seasoned them.
Worcestershire Powder, CBP, Onion Powder, and Garlic Powder, then bagged two pieces in each bag, Double Sealed, and into the freezer.
This is the second Pack we’re going to chow down on.
The first pair of pieces were Awesome, so I’m gonna do these exactly like I did them.
So Into the Sous Vide it went at 8 AM at 134°.
Then at 4 PM I removed it, Dried it, and this time I seared one at a time for each night’s Supper.
Mrs Bear added some Roasted Red Taters, and some mixed Veggies for the first night.
The second night she had the same sides, but I had leftover Roasted Reds & some sautéed Shrimp with my Backstrap slices.
It was Awesome—Plenty Tasty, Juicy, and Fork-Tender. Even Mrs Bear liked it. So this Pair of Backstraps confirms that 8 hours at 134° was just right for Venison Backstraps.
Then the next morning I ate some more slices with my Morning Eggs, and finished up the leftover Roasted Reds.
I still got plenty for tonight’s Supper!!!
Bear
Original 8 cleaned up pieces of Venison Backstrap:
Two pieces seasoned & sealed for the SV:
Racked & ready for my Sous Vide Supreme:
Fresh out of the SV, patted dry & ready to Sear:
Starting the sear:
Almost done searing:
Seared & ready for slicing:
First piece all sliced up:
Bear's First Helping:
Next Morning's Breakfast
Two Eggs, some Leftover Backstrap, & leftover Roasted Reds:
Next Night's Supper
Searing the second piece I SV'd the night before:
Sauteed Shrimp in Butter:
Bear's Supper:
