The next day after your meat has marinated, remove it from the fridge and set it on the counter while you prepare the sous vide.
Fill a large pot with hot water and set your sous vide at 130 degrees F.
Drop your vacuum-sealed venison in the pot of water and cook for 2 1/2 hours after the water temperature has reached 130 degrees.
After your meat is done cooking in the sous vide, heat a cast iron pan on medium-high heat and melt 4 tablespoons of butter.
Once the pan is hot and sizzling, remove the meat from the vacuum seal bag and sear it for 2 minutes on each side, or until the desired look.
After searing, remove the meat from the cast iron pan and let it rest for 5-10 minutes.
While the meat is resting, melt 1/4 cup of butter and mix in 1 tablespoon of fresh garlic and a 1/4 teaspoon of garlic salt.
Then slice the meat thin, place it on a serving dish, drizzle with the garlic butter sauce and enjoy!