Venison steaks in the SV.

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CFLJOHN512

Meat Mopper
Original poster
May 9, 2020
241
388
2 hours at 137°. Ficus her on the black stone with garlic and butter. My girlfriend was a bit skeptical, but enjoyed it after she tried it. I think I’ve found my new favorite way to cook deer. No money shot, but perfectly tender and moist.
 

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Awesome. Did you cut those steaks yourself? I butcher all my own deer/elk/ etc so I'm curious. Looks like slices from the hind quarter?

I usually do 135 for me and 147 for the wife. Backstraps usually only get 2 hrs or so, but steaks from other cuts like hind quarter I'll usually do at least 6-8 hrs
 
Awesome. Did you cut those steaks yourself? I butcher all my own deer/elk/ etc so I'm curious. Looks like slices from the hind quarter?

I usually do 135 for me and 147 for the wife. Backstraps usually only get 2 hrs or so, but steaks from other cuts like hind quarter I'll usually do at least 6-8 hrs

These are from a deer my dad got a few weeks ago in MO. He had it processed by a local butcher. They are from the rear quarter indeed.
Awesome. Did you cut those steaks yourself? I butcher all my own deer/elk/ etc so I'm curious. Looks like slices from the hind quarter?

I usually do 135 for me and 147 for the wife. Backstraps usually only get 2 hrs or so, but steaks from other cuts like hind quarter I'll usually do at least 6-8 hrs

These were from a friend who had it processed.
 
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