Venison Backstraps (Super-Tender & Tasty)
I Finally got some Deer Backstraps to try in my Sous Vide Supreme.
I usually make Venison Dried Beef with Backstrap, but I told my Son I was going to do some in my SV, and if that’s a flop, I’ll Cure & Smoke the rest.
It looks like all of this batch will be going through the SV. This stuff is Awesome. I’m gonna have to invite the Kid up for Supper, so he understands why. He was rooting for the SV Backstrap to be a Flop, so I’d be making the Venison Dried Beef with the rest of this Backstrap.
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.
Then after we finally used up all the potted foods our DIL brought us while Mrs Bear was laid up, it was time to give a pack of this stuff a try.
Meanwhile I did a lot of research on Venison Backstraps & Steaks in the SV, and planned my Attack.
So Into the Sous Vide it went at 8 AM at 134°.
Then at 4 PM I removed it, Dried it, and sliced it.
Mrs Bear added some Roasted Red Taters, and some Green Beans to the plates.
It was Awesome—Plenty Tasty, Juicy, and Tender. Even Mrs Bear liked it. So 8 hours of 134° was just right for these 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
Cut to size & Cleaned up, ready for seasoning & bagging:
One pair of pieces, seasoned & Vacuum Sealed:
In the rack & ready for a nice warm bath:
Slicing for Supper:
Bear's first helping of Venison Backstrap, Roasted Reds, and Green Beans:
A container of Leftover Slices:
Next Day's Breakfast of Two Eggs, Sliced Backstrap, and the Leftover Roasted Reds:
I Finally got some Deer Backstraps to try in my Sous Vide Supreme.
I usually make Venison Dried Beef with Backstrap, but I told my Son I was going to do some in my SV, and if that’s a flop, I’ll Cure & Smoke the rest.
It looks like all of this batch will be going through the SV. This stuff is Awesome. I’m gonna have to invite the Kid up for Supper, so he understands why. He was rooting for the SV Backstrap to be a Flop, so I’d be making the Venison Dried Beef with the rest of this Backstrap.
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.
Then after we finally used up all the potted foods our DIL brought us while Mrs Bear was laid up, it was time to give a pack of this stuff a try.
Meanwhile I did a lot of research on Venison Backstraps & Steaks in the SV, and planned my Attack.
So Into the Sous Vide it went at 8 AM at 134°.
Then at 4 PM I removed it, Dried it, and sliced it.
Mrs Bear added some Roasted Red Taters, and some Green Beans to the plates.
It was Awesome—Plenty Tasty, Juicy, and Tender. Even Mrs Bear liked it. So 8 hours of 134° was just right for these 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
Cut to size & Cleaned up, ready for seasoning & bagging:
One pair of pieces, seasoned & Vacuum Sealed:
In the rack & ready for a nice warm bath:
Slicing for Supper:
Bear's first helping of Venison Backstrap, Roasted Reds, and Green Beans:
A container of Leftover Slices:
Next Day's Breakfast of Two Eggs, Sliced Backstrap, and the Leftover Roasted Reds:
