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Old 03-07-2019, 09:21 PM   #1
Jesg1224
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Default Perfect Venison Steak (ELK)

My fellow TBH'ers!

I was blessed to have shot an elk with my bow last season and I've enjoyed a new (to me) cooking method for elk tenderloin and backstrap that I wanted to share with you in a video.

I'm getting hungry just thinking about it. The cooking method is Souse Vide and I love it.

Enjoy:
https://youtu.be/yqpCXpJBiqg
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Old 03-08-2019, 03:01 PM   #2
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Very nice Jessie
great job my brother..
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Old 03-08-2019, 11:04 PM   #3
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Thank You! Only problem with that recipe is that I'm out of elk steaks.... hahaha!
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Old 03-09-2019, 12:19 AM   #4
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That's just about the only way I cook venison anymore. Looks perfect!
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Old 03-09-2019, 10:35 PM   #5
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This is the first time I try it and I'm sold. The pear-burner searing technique makes a world of difference too IMO.
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Old 03-11-2019, 09:30 AM   #6
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Quote:
Originally Posted by Jesg1224 View Post
This is the first time I try it and I'm sold. The pear-burner searing technique makes a world of difference too IMO.
I'll have to try the pear burner. I usually just use a smokin' hot cast iron skillet.
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Old 03-11-2019, 07:50 PM   #7
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Try it out and let me know what you think. I've done both and I think the burner is the way to go. Also forces me to do it outside which keeps me from smoking up the house by using the hot cast iron skillet.
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Old 03-11-2019, 11:35 PM   #8
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Quote:
Originally Posted by Jesg1224 View Post
Try it out and let me know what you think. I've done both and I think the burner is the way to go. Also forces me to do it outside which keeps me from smoking up the house by using the hot cast iron skillet.
Will do
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Old 03-15-2019, 12:28 AM   #9
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Nice, man that looked good
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Old 03-15-2019, 01:18 AM   #10
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Quote:
Originally Posted by Gunnyart View Post
I'll have to try the pear burner. I usually just use a smokin' hot cast iron skillet.
Iíve tried about every way, except a pear burner, and donít care for my steaks cooked this way. I will try the torch searing method.
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Old 03-25-2019, 11:39 PM   #11
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Tried the pear burner tonight. My wife said she though it was the best venison sheíd had.
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Old 04-03-2019, 05:10 PM   #12
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Bucket list for sure.
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Old 04-09-2019, 11:04 PM   #13
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Excellent Gunnyart!!! Glad you enjoyed it. It looks delicious
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Old 04-09-2019, 11:12 PM   #14
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I should have shared a good pic in addition to the video early on... I just can't resist now that I saw Gunnyarts pic..... I'm getting so hungry right now.
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Old 04-10-2019, 09:55 AM   #15
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Made it again last night. It was amazing.
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Old 04-10-2019, 10:19 AM   #16
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We Souse Vide all of our steaks anymore but we put 1/3 cup worcestershire 1/3 soy and 1/3 olive oil in the bag with the meat. No need to season until after the cook. Perfect steaks every time.
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Old 04-10-2019, 10:28 PM   #17
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Nice! I'll have to try that recipe also sometime. Thanks for sharing.
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Old 04-14-2019, 08:26 PM   #18
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Looks over cooked for our taste. We do venison steak with salt,pepper, galic powder take them and seat them in hot skillet on stove top on each side and be done. Rare-medium rare.
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Old 04-14-2019, 08:34 PM   #19
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.
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Old 04-14-2019, 09:05 PM   #20
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We usually do ours at 129į then hot cast iron skillet with butter in it. Delish. We are trying sous vide salmon tonight.
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Old 04-14-2019, 09:18 PM   #21
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How long can you wait to grill or finish off in cast iron skillet after you souse vide beef, chicken, venison, etc? Can you wait a couple of hours before completing the process? Or, do you have to finish them off promptly?
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Old 04-14-2019, 09:37 PM   #22
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Man I don’t get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. It’s kinda like the texture is different. I don’t know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.

Last edited by critter69; 04-14-2019 at 10:09 PM.
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Old 04-14-2019, 10:41 PM   #23
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Quote:
Originally Posted by critter69 View Post
Man I donít get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. Itís kinda like the texture is different. I donít know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.
I canít explain that.

How exactly are you grilling them?
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Old 04-15-2019, 10:45 AM   #24
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Hmm.. not sure. What temperature do you normally cook it to when you grill it? If you are use to rare then you would want to dial the temperature on the sous vide down a bit. The pear burner gives you the best sear/char from what I'm found. It's much hotter than the grill generally. I would play with it some more before you give up on it. Try some regular beef steaks also for comparison. The last thought is it might have something to do with the meat itself but not sure.
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Old 05-15-2019, 02:27 PM   #25
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Excellent!
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Old 05-20-2019, 08:04 PM   #26
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Thanks!
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Old 05-26-2019, 03:30 PM   #27
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Quote:
Originally Posted by Jesg1224 View Post
Hmm.. not sure. What temperature do you normally cook it to when you grill it? If you are use to rare then you would want to dial the temperature on the sous vide down a bit. The pear burner gives you the best sear/char from what I'm found. It's much hotter than the grill generally. I would play with it some more before you give up on it. Try some regular beef steaks also for comparison. The last thought is it might have something to do with the meat itself but not sure.
Oh I’ve tried beef, venison, chicken, ribs, fish is ok but still I like it fried, it’s just not the same. I will use the soue vide for reheating pre cooked meals ( instead of a crock pot) when we go hunting.We normally place the precooked meal in the crock pot on warm all day, then when we get back in the evening at 10-11 its ready. But even then it’s over cooked on some things. So if I try the same thing with the soue vide, I understand it should not “ cook” more as long as the temp. is the same as it was originally cooked. Is that correct ? And the pear burner is now a weed burner.
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Old 05-26-2019, 03:34 PM   #28
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Oh and answer to question is I normally pull at 130*, I have tried over and under that amount several degrees with the soue vide, but’s it’s seems more of a texture thing then being over or under cooked.
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Old 05-28-2019, 02:41 PM   #29
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Sorry to hear it didn't work for you Critter. The pear burner does work well as a weed burner! I use mine for that also instead of RoundUp in places. Yes, I suppose the sous vide would work well to warm up pre-cooked meals. We often vaccum seal and freeze fully cooked meals and then warm them up in boiling water after an all day hunt. You could do the same over a longer period of time with the sous vide.
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Old 05-28-2019, 03:06 PM   #30
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Quote:
Originally Posted by critter69 View Post
Man I donít get it, I did it just as instructed, same temp every thing. Even went and bought a pear burner. Itís kinda like the texture is different. I donít know , I still much prefer mine on the grill. Now I have nova, and a pear burner I probably will never use.
You might try a good hot cast iron pan, its probably the thicker sear/crispiness your tastebuds like. I know I am not the biggest fan of a pear burner, but my cast iron gives a really good texture.
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Old 05-28-2019, 04:07 PM   #31
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You might try a good hot cast iron pan, its probably the thicker sear/crispiness your tastebuds like. I know I am not the biggest fan of a pear burner, but my cast iron gives a really good texture.
I do a combination of cast iron and weed burner sometimes. Get the skillet good and hot drop in the steaks and hit the top with the flame flip for the other side then a big pad of butter and spoon it over to finish.
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Old 05-28-2019, 04:41 PM   #32
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awesome
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Old 07-26-2019, 12:08 AM   #33
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Looks delicious
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Old 07-26-2019, 02:27 PM   #34
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Quote:
Originally Posted by critter69 View Post
Oh Iíve tried beef, venison, chicken, ribs, fish is ok but still I like it fried, itís just not the same. I will use the soue vide for reheating pre cooked meals ( instead of a crock pot) when we go hunting.We normally place the precooked meal in the crock pot on warm all day, then when we get back in the evening at 10-11 its ready. But even then itís over cooked on some things. So if I try the same thing with the soue vide, I understand it should not ď cookĒ more as long as the temp. is the same as it was originally cooked. Is that correct ? And the pear burner is now a weed burner.
Man, I don't see to often someone say they didn't like sous vide cooked venison. Everytime I make it people say it's the best they've ever had. I cook to 129įF and it comes out perfect. I'm not a huge fan of the pear burners. I like searing in cast iron.

In the past a few of my buddies have bought a sous vide and said the texture wasn't right when they tried it themselves. In every case they went straight from the bag to the cast iron to sear it. It's extremely important to dry the meat off with paper towels to get the proper "crust" on the outside. If there is a lot of moisture on the meat it will try to evaporate before you get a good sear on it. Which makes it mushy. Maybe that was an issue?

If you leave it in the sous vide for an extended amount of time it will be similar to a crock pot. The meat won't get any more "done" than the temp you have it set at, but it will break down the protein and become more tender. I did a skirt steak once at 135į for 12 hours. I tried to grab it with a pair of tongs and the meat fell apart. Looked and ate similar to barbacoa.

Generally, the common standard for steak is anything over 4 hours in the sous vide will break the meat down more than most would like.

My go to recipe is for backstrap is to cut however much backstrap I will need and leave it in one piece, vacuum seal it, sous vide at 129įF for 90 minutes, pull it and pat it dry, liberal dusting of salt; pepper; and garlic powder; heat up a cast iron skillet with ghee or some other high heat oil (no olive oil or butter), sear it, then cut it into medallions. It never fails to impress.
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Old 07-26-2019, 02:31 PM   #35
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^Very well said. I spent a good deal of time researching and cooking to learn the things that he shared in a single post.

Last edited by BlackHogDown; 07-26-2019 at 02:33 PM.
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Old 07-26-2019, 04:30 PM   #36
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Quote:
Originally Posted by thisisbeer View Post
Man, I don't see to often someone say they didn't like sous vide cooked venison. Everytime I make it people say it's the best they've ever had. I cook to 129įF and it comes out perfect. I'm not a huge fan of the pear burners. I like searing in cast iron.

In the past a few of my buddies have bought a sous vide and said the texture wasn't right when they tried it themselves. In every case they went straight from the bag to the cast iron to sear it. It's extremely important to dry the meat off with paper towels to get the proper "crust" on the outside. If there is a lot of moisture on the meat it will try to evaporate before you get a good sear on it. Which makes it mushy. Maybe that was an issue?

If you leave it in the sous vide for an extended amount of time it will be similar to a crock pot. The meat won't get any more "done" than the temp you have it set at, but it will break down the protein and become more tender. I did a skirt steak once at 135į for 12 hours. I tried to grab it with a pair of tongs and the meat fell apart. Looked and ate similar to barbacoa.

Generally, the common standard for steak is anything over 4 hours in the sous vide will break the meat down more than most would like.

My go to recipe is for backstrap is to cut however much backstrap I will need and leave it in one piece, vacuum seal it, sous vide at 129įF for 90 minutes, pull it and pat it dry, liberal dusting of salt; pepper; and garlic powder; heat up a cast iron skillet with ghee or some other high heat oil (no olive oil or butter), sear it, then cut it into medallions. It never fails to impress.
Funny just today I watched Guga from Sous Vide Everything Youtube channel do an experiment where he sous vide'd a NY Strip @122 for A WEEK!

They actually liked it but said it was more like pot roast in texture.
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Old 07-26-2019, 05:36 PM   #37
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That looks great. I see a sous vide setup in my near future.
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Old 07-26-2019, 05:53 PM   #38
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Sous vide is definitely the way to go as far as venison is concerned. For the couple comments about not liking the method, I will add another voice to the ďpay it dryĒ recommendation.

Also, check your temps and times. My favorite venison steak settings are 130 degrees for no more than 3 hours. (2 hours is about perfect).
Pat dry, then seer it how you like. With venison, a cast iron skillet with smoking hot ghee is my absolute favorite. The seerzall is my second favorite.

I really donít think there is any better way to cook wild game.


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Old 07-26-2019, 06:05 PM   #39
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^^^^
Just to add to what I said above...
My favorite recipe is to take a few sprigs each of fresh rosemary, thyme, and marjoram, 1/2tsp crushed juniper berries, sea salt, and a tablespoon of butter for each steak and seek it all up for the sous vide.

Frickin awesome.


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Old 07-26-2019, 07:40 PM   #40
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Tonight's sous vide dinner... The last of the dove fillet poppers.

Haven't decided if I'll finish them in a hot skillet or on the grill.. Probably grill.

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Old 07-27-2019, 01:55 AM   #41
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Really tasty. The bacon was crispy for the most part and the dove was still tender and juicy.
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Old 07-27-2019, 09:26 AM   #42
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One never tried sous vide bacon. I always figured it wouldn't come out crispy. But, I'm not a fan of bacon-wrapped foods. You typically over cook the meat in order to crisp the bacon. But it looks like it turned out well in this case.
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Old 07-27-2019, 09:48 AM   #43
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I never tried bacon Sous vide either.

Most poppers I’ve had end up with undercooked bacon OR over cooked dove This seemed to be a good balance of both.
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Old 07-27-2019, 09:55 AM   #44
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looks great. thanks for sharing
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Old 07-27-2019, 04:48 PM   #45
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Excellent points! Very, very true about drying the meat after you take it out of the bags and before you try to sear it. Everyone has preferences on the final texture. I love the taste of the butter on the steaks but I find that when i try to finish it off with a sear on the cast iron I end up cooking it more than I want. The pear burner provides that very quick, super high heat that gives me the crust that I like.
I cooked some axis tenderloins whole a few weeks ago. They ended up cooking for 3hrs at 130F and they were a little too done for me. I think 1.5-2hrs is ideal. I wouldn't go much past 2hrs.

I also sous vide some bacon wrapped elk steaks recently. The elk was great but the bacon didn't really work out. I think it imparted some flavor to the meat but it didn't really work that well when trying to sear the steaks with the pear burner. Next time, I'll either go without bacon or I'll take the bacon off before searing.

Those bacon wrapped dove poppers look awesome though.

I introduced 3 friends to sous vide during that recent axis hunt and they all said it was the best venison they've tasted. They bought their own sous vide and pear burners shortly after.... hahahaha.
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