Sous Vide Venison Loin with Hazelnut Coffee Maple Butter

Sous Vide Venison Loin w/ Hazelnut Coffee Maple Butter

Jake Swiss
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Course Main Course


  • Cast Iron Skillet
  • Food processor
  • Sous Vide Immersion Circulator
  • Cooking Container


Sous Vide Venison Loin

  • 1 venison loin
  • 3 cloves garlic
  • Kosher salt healthy coating
  • ground black pepper healthy coating
  • 1 tbsp cumin seed
  • butter or fat of choice

Hazelnut Coffee Maple Compound Butter

  • 1/4 cup unsalted butter
  • 1 1/2 tbsp hazelnut coffee cooled
  • 1 tbsp maple syrup


Sous Vide Venison Loin

  • Preheat immersion circulator, Sous Vide machine, or other Sous Vide set up to reach 140°F.
  • Take your Loin and generously cover with Salt, Pepper, and Cumin Seed. Thinly slice cloves of garlic and place on the loin.
  • Place in bag and vacuum seal or remove the air via the water displacement method.
  • Place the bag in your water bath and set a timer for 2 hours. The time you need to cook the loin depends on its thickness.
  • After the timer goes off, take the loin out of the bag, and pat dry with a paper towel.
  • Heat up your cast-iron (or any pan) until it has an opportunity to get nice and hot, then add the fat of your choice, (a medium-high heat fat is always a good idea). Butter can be used instead if you are cautious.
  • Sear all the edges of the venison loin for about 30 seconds a side until golden brown. Times will vary depending on the heat of cooking fat.
  • Season with salt and pepper, and slice into medallions

Hazelnut Coffee Maple Compound Butter

  • Pour cool hazelnut coffee (you can substitute plain coffee), maple syrup, and diced butter into a small food processor. Blend until thoroughly mixed.
  • With a rubber spatula scrape out butter mixture onto wax paper, roll into a cylinder and place in the refrigerator for 1 hour or longer.
  • Remove from the refrigerator and let it come to room temperature. Slice when serving.
Keyword hazelnut coffee, maple compound butter, sous vide, venison