Sous vide backstrap

[Canoe1]

I finally got me a sous vide cooker.
First thing I wanted to try was backstrap.
Took the backstrap two venison and one elk, out and seasoned one piece with Uncle Chris's Steak Seasoning and the others with Chupacabra.
Didn't have time to let it marinate in fridge for a while, so into the cooker they went.
130 deg for 3 hours.
Took them out, patted dry, seared in hot hot cast iron (should have done that outside, I knew better, but was too tired to).
Turned out amazing!
The Mrs and kids tore it up.
I think next time, I'll try course cracked pepper and salt.

This will now for sure be my go to for cooking backstrap.

Going to try a roast out next time.


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[sierracharlie338]

Looks mighty good


Sierracharlie out…

[mikeyb_23]

I usually go 125 for backstrap, just cuz its so small I think it cooks more when finishing it off. Steaks we do at 129 or 130. Its a awesome way to cook leaner meats. Looks great

[MnM]

First time I’ve heard of that. Looks really good.

[BrandonH]

Definitely the only way I cook them. I've also been lazy & seared them inside... not very smart.

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[lostbrd]

Nice!