Sous Vide Venison Tri-Tip

Sous Vide Venison Tri-Tip

Prep Time 5 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Course Main Course


  • Heavy Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 venison tri-tips
  • Kosher salt & freshly ground black pepper
  • olive oil
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 cloves garlic peeled and smashed
  • 3 tbsp unsalted butter


  • Using an immersion circulator, preheat a water bath to 135°F.
  • Season each tri-tip with salt and pepper. To a vacuum seal bag add venison, about 1 tablespoon olive oil, herbs, and garlic. Vacuum and seal.
  • Cook the venison in the water bath for 2½ hours. Remove from the bath and pat dry with paper towels; lightly season fat side with salt and pepper. Set aside herbs and garlic; discard bag.
  • Heat a heavy bottom skillet over medium-high flame. Place the tri-tips in the pan, fat side down, and sear until fat renders and tri-tip is deeply browned. Turn tri-tips over and add butter and reserved garlic and herbs. While the flesh side sears, tilt the pan so the butter pools, and using a spoon, baste the tri-tips several times with the seasoned butter. When evenly browned all over, remove from heat and rest for 5 minutes before slicing against the grain and serving.


This sous vide venison tri-tip recipe ensures the lean meat stays tender and juicy while keeping the perfect temperature at medium-rare.
Keyword sous vide, venison