How should I prepare venison hind leg sous vide?
I have a piece of venison I want to cook. The package says "hind leg". It is a 1kg piece without bones, in a rather round shape.
I want to use sous vide on this piece, but I am not sure what time/temperature should be used. I have searched many sites, but answers seems to vary.
Some sites suggest treating it like tender beef; heating it up to around 57 degrees (time depending on thickness of course).
Other sites suggests treating it for really long cooking times, as one would with brisket or short ribs.
Does anyone have any experiences that I could replicate?
Best Answer
I always treat venison as low fat because it rarely has any. It is grass-fed (at least it is in the UK) and so cooking will be the same as for lamb. This may be a more useful for timing guide: Sous Vide Cooking Reference Guide
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How long do I sous vide venison?
Sous Vide Venison Loin Cooking Temperatures And Times For good sous vide venison results you can cook a 0.75 inch or 2 centimeter thick medallion at 130\xb0F (54\xb0C) for sixty minutes. If you want the venison to be really tender, and just as moist and tasty, cook at 131\xb0F (55\xb0C) for 6 hours.How do you cook hind quarter deer meat?
The hind quarters are the rear legs and provide a majority of the venison meat....Grilling Venison SteaksWhat does soaking deer meat in salt water do?
Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.Sous Vide Venison Roast
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