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Old 03-07-2019, 08:21 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, 02:01 PM   #2
Raleigh
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Very nice Jessie
great job my brother..
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Old 03-08-2019, 10:04 PM   #3
Jesg1224
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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 03-08-2019, 11:19 PM   #4
Gunnyart
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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, 09:35 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, 08:30 AM   #6
Gunnyart
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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, 06:50 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, 10:35 PM   #8
Gunnyart
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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 03-14-2019, 11:28 PM   #9
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Nice, man that looked good
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Old 03-15-2019, 12:18 AM   #10
critter69
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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, 10:39 PM   #11
Gunnyart
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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, 04:10 PM   #12
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Bucket list for sure.
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Old 04-09-2019, 10:04 PM   #13
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Excellent Gunnyart!!! Glad you enjoyed it. It looks delicious
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Old 04-09-2019, 10:12 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, 08:55 AM   #15
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Made it again last night. It was amazing.
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Old 04-10-2019, 09:19 AM   #16
buckfan50
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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, 09:28 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, 07:26 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, 07:34 PM   #19
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.
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Old 04-14-2019, 08:05 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, 08:18 PM   #21
Bayouboy
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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, 08:37 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 09:09 PM.
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Old 04-14-2019, 09:41 PM   #23
Gunnyart
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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, 09:45 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, 01:27 PM   #25
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Excellent!
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