Sous Vide venison for the win. It’s amazing how tender meat can come out just by placing it in a plastic bag, and cooking it in a water bath for an extended period of time.
Just sear the venison after it’s done cooking for a nice char, and then top it with a chimichurri for a little refreshing touch!
-Season a few venison steaks with salt and pepper, place in a Sous Vide safe bag, and drizzle with EVOO. Set a pot of water on the counter top, place your Sous Vide tool in the water bath (I use @joule by @chefsteps), and set the temperature to 135°. Once the water reaches temperature, drop the steaks and cook for 1 to 1 1/2 hours. Once done, heat a cast iron skillet over medium-high head. Drizzle with olive oil and a tablespoon or two of butter and sear both sides for about 2 minutes per side.
-In a bowl, mix the following ingredients until combined
-1/2 cup fresh parsley, roughly chopped
-3tbsp red wine vinegar
-3 garlic cloves, minced
-2tbsp shallots, minced
-2tbsp dried oregano
-1/2tsp crushed red pepper flakes
-Salt and pepper to taste