Sous Vide Elk

[hully1029]

Pulled some elk backstrap from freezer and allowed to get to room temp.
Salt, pepper, garlic powder.
Vacuum seal.
Place in water bath 134° for 2 hrs.
Remove, pat dry.
Sear in HOT cast iron, 1 min on each side, basting with garlic/thyme butter.
Enjoy. Wife said it was better than filet mignon.

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[txoutdoorsman24]

That looks dam good. How I do my nilgai loins also

[ThisLadyHunts]

I fixed some venison backstrap using my sous vide immersion cooker on Sunday night. 122° for two hours. Pulled it out, patted it dry, seasoned it with a coffee rub before a quick sear in a screaming hot cast iron skillet.

The texture and temperature (med-rare) turned out great. The coffee rub was okay. Not sure the coffee added much to the flavor of the meat and the whole thing needed more salt.

Overall, though…pretty dang good.

[hully1029]

I fixed some venison backstrap using my sous vide immersion cooker on Sunday night. 122° for two hours. Pulled it out, patted it dry, seasoned it with a coffee rub before a quick sear in a screaming hot cast iron skillet.

The texture and temperature (med-rare) turned out great. The coffee rub was okay. Not sure the coffee added much to the flavor of the meat and the whole thing needed more salt.

Overall, though…pretty dang good.

I've wanted to try and coffee rub.. maybe try in before sealing?

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[Slick8]

I fixed some venison backstrap using my sous vide immersion cooker on Sunday night. 122° for two hours. Pulled it out, patted it dry, seasoned it with a coffee rub before a quick sear in a screaming hot cast iron skillet.

The texture and temperature (med-rare) turned out great. The coffee rub was okay. Not sure the coffee added much to the flavor of the meat and the whole thing needed more salt.

Overall, though…pretty dang good.

I do a coffee rub on mine as well. I use an espresso grind (Illy brand) that's nearly powder. Doesn't quite taste like coffee but it's darn good with salt, pepper and garlic powder. It's not cheap but It's also what i drink on the weekends.

That looks gooooood.

[stxbowhunter]

Looks good, I'm going to have to try this

[ThisLadyHunts]

Thanks for the feedback. Will try using espresso grind next time as well as adding the rub prior to sealing.

Someone posted something earlier suggesting that adding coffee to the rub mix gives the meat a subtle caramel flavor (rather than a coffee flavor). That’s what I was going for and did not get.

[JuDGe]

Nice!