Sous Vide Venison Wellington

[Michael]

I had a half a backstrap left from dinner over the weekend, so yesterday I put it in the Sous vide for a couple of hours and then stuck it in the fridge.

Tonight Courtney and I decided to do our take on a Wellington (a dish I made for my wife a few years ago for valentines. We didn’t have prosciutto, so we made do with precooked bacon. We crisped up the bacon too much, so we decided to wrap it in a layer of Swiss cheese.

It turned out great! We filmed it for the YouTube channel and I’ll upload the video in the next day or so.









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[SwampRanger]

Dang!

[NBK75]

Can I say **** yeah that looks amazing

[curtintex]

That looks delicious.

[Mexico]

Looks yummy!!

[LukeDuke]

That'll eat!

[SaltwaterSlick]

Oh man, I gotta know the details of this right here!! Please post the recipe. What sous vide temp, 130 or so? That meat looks perfect!!

[AntlerCollector]

Looking forward to the video.

[Michael]

Oh man, I gotta know the details of this right here!! Please post the recipe. What sous vide temp, 130 or so? That meat looks perfect!!

I Sous vide at 125 for 2 hours the day before and stuck it in the fridge until time to prep. There is an additional cook time in the oven for the puff pastry, so I didn't want to overdo it.

[SaltwaterSlick]

Well I can't wait to see the video! You gotta fill in details of the "how-to"!!
I've been sous vide'n all kinds of stuff! Best way in the world to cook any kind of meat!

[Chad C]

I'd eat that!

[OleTomTalker]

Looks good! I'm gonna need a second breakfast after seeing that

[HeyMikey]

Anxiously awaiting the video.....

[dirtybay]

I have always wanted to try that. Looks great

[Mary]

Y'all keep cooking like that and we may "social distance" right there with you!