Sous Vide Venison Loin w/ Hazelnut Coffee Maple Butter
Equipment
- Cast Iron Skillet
- Food processor
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
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
Instructions
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.
