Venison Backstrap With a Garlic Butter Sauce
Servings 4 people
Ingredients
- venison backstrap we used a 1/3 of the backstrap, about 10-12 inches long
- garlic salt
- montreal seasoning
- pepper
- 1/2 cup butter melted
- 4 TBSP. butter for searing meat
Garlic Butter Sauce
- 1/4 cup of butter melted
- 1 TBSP. fresh garlic minced
- 1/4 tsp. garlic salt
Instructions
Step 1 (the Day Before)
- Melt your butter and set aside.
- Season both sides of the venison with garlic salt, Montreal seasoning, and pepper.
- Put the seasoned meat and melted butter in a vacuum seal bag and vacuum seal shut. Then put it in the fridge overnight to marinate.
Step 2 (Day of Cooking)
- 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!