Venison Steak 36 Hours Sous vide with Brown Sauce or Gravy. The Venison or wild Sambar deer meat is packed with spices and then vaccum packed in ziplock then slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 36 Hour, pan seared in a sizziling skillet until crusted and browned in both surface and then served with gravy or brown sauce made from the liquid and spices on it’s ziplock bag. Pretty much a very basic slow and low temperature cooking can turn a game wild meat into some finest steak restaurant quality dish.
I’m not sure what kind of venison cut that i’m used for this recipe since i get it from my oldest big sister and she even didn’t noticed it. My sister purchased the game deer meat from the local fresh market in Sungai Lilin, South Sumatra, but she pretty sure that the venison cut from the deer hind quarter. I notices there’s a tought sinew in the middle of the venison meat, so i assume it’s considered to cooked it as a tought cut. My grandma said this is maybe the deer venison blade steak, i couldn’t agree more because there’s a sinew in the middle of it.
Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).
This is actually Sambar Deer meat (Cervus Unicolor), Sumatra island native large deer with large and rugged antlers with uniform brown to dark grey colour. Sambar deer meat is considered as delicacy and also healthy choice of meat because it high in protein and low in cholesterol and trans fat. I like the venison deer steak simply because i like it’s natural light gamey flavour. Deer meat and antler is also believed had aphrodisiac effect, especially in chinese-Indonesian comunity. I’m not buying the myth actually, the liquor or arak that used to served withi it is had a vasodilatation effect that allow more blood enter the corpus cavernousa on Mr.P and let it stand just like on “the price is right” commercial, lol
As usual, i’m using my old rice cooker for sous vide this venison, rice cooker is a very cheap consistance tools to mantain the waterbath temperature. As you can see from the photograph, my rice cooker sous vide waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot mouth with alumunium foil. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath.
If you think you can control the waterbath temperature in your rice cooker for sous vide, you’re wrong! You should notice the maximum temperature of your waterbath if you put the lid cover. Let the waterbath had a stable temperature for at least 10 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it’s the lowest temperature of your waterbath, now you’ve got the range of your sous vide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.
I let the venison sit in the rice cooker waterbath on 56-58°C for about 24 hours first, but when i open the ziplock bag i niticed the sinew is translucent but it’s still chewy so i put the bag back in the waterbath for futher 12 hours. So, the total period for sous vide the venison is 36 Hours. and don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your venison deer meat will overcooked.
After the venison steak sit for 36 Hours sous vide in the 56-58°C waterbath, the venison is tender and succulent. The tough membranne that passing through is translucent and completely tender too. Unfortunatly, i almost forgotten and let the sous vide venison bag sit in the refrigerator for a day due to a hectic day. Before searing the venison steak, i should bring it the whole bag to room temperature first, so i submerged the bag on 40°C for about 30 minutes priorly to searing it in a skillet. After cut the venison steak, i notice the color is greyish pink, i’m not sure why, maybe because i let it sit 24 hours in the refrigerator and the sous vide meat is oxidized because the ziplock bag is not vaccumed 100%. Fortunately, the texture and the juiciness of the venison steak sous vide is not afected.
Recipe Venison Deer Steak Sous Vide with Gravy or Brown Sauce:
Sous Vide Venison Steak Recipe :
- 1 Pounds (1/2 kg) venison blade steak
- Salt and pepper to taste
- 3 chili pepper, deseeded, roughly chopped
- 6 cloves garlic, roughly chopped
- 2 shallots, roughly chopped
- 2 tbsp butter
- Ziplock plastic bag
Garnish : Black Mustard Blossoms, Micro Green Herbs and Red Amaranth
How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:
- Season the venison steak generously with salt, pepper, chili, garlic and shallots., set it sit in the fridge for at least 30 minutes.
- Put the venison steak in the ziplock bag, then add the butter into it
- Submerged the ziplock bag in the water partially to pushed the air out ouf it.
- Secure the ziplock seal once the air removed from the bag
- Place ziplock packed seasoned beef brisket in the preheated rice cooker waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
- Let it sit in the waterbath for 36 hours(until tender enough, loin cut need less time), flip it every 20 minutes and put some weight to let the bag completely submerged.
- Take away the sous vide venison steak bag from the rice cooker waterbath, set aside until it reach room temperature
- Pop the venison deer steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
- Heat up 1 tablespoon avocado oil in a skillet, sear the sous vide deer venison steak until perfectly browned for about 1 minute each side, set aside
Recipe Venison Gravy or Brown Sauce:
- 1 tsp all purpose flour
- All the liquid and remaining garlic, shallots and chili in the sous vide ziplock bag
- 2 tbsp butter
- about 1 cup venison or beef stock
How to Make Venison Deer Brown Sauce or Gravy:
- Put all the liquid and remaining garlic, shallots and chili in a food processor and blend it until smooth, set aside
- Heat the butter in a heavy bottom sauce pan until melted, then add the flour
- Stir it and let is slighly bublly and slighly brown, lower the temperatur then add the mashed garlic, shallot and chili liquid and the stock into the saucepan
- Stir it completely until no lump on it, bring it to boil and turn off the heat
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