CigarStone
For once, knowledge is making me poor!
I'm sure a lot of hunters already know this but Bearnaise sauce is an amazing compliment to venison. There are just some flavors that do wonders for each other and this is a great combination.
I vacuum seal the backstrap with a basic dry rub of turmeric, coriander, paprika, season salt, and black pepper, lots of sugar in the raw, and freeze it.
Remove it from the freezer to come up to temp and then cook it sous vide at 120 for 50-70 minutes depending on the bulk of the backstrap.
I make the Bearnaise while the sous vide is cooking.
Light the grill at the time which will allow the grill to achieve nuclear hot right at the time the sous vide is done.
Sear the backstrap on all sides and slice it into medallions and serve with the Bearnaise.
The more rare you eat venison, the better it is because there is a chemical reaction which toughens the meat and brings out any gamey taste when it gets too hot.
I vacuum seal the backstrap with a basic dry rub of turmeric, coriander, paprika, season salt, and black pepper, lots of sugar in the raw, and freeze it.
Remove it from the freezer to come up to temp and then cook it sous vide at 120 for 50-70 minutes depending on the bulk of the backstrap.
I make the Bearnaise while the sous vide is cooking.
Light the grill at the time which will allow the grill to achieve nuclear hot right at the time the sous vide is done.
Sear the backstrap on all sides and slice it into medallions and serve with the Bearnaise.
The more rare you eat venison, the better it is because there is a chemical reaction which toughens the meat and brings out any gamey taste when it gets too hot.
