RECIPE: SOUS VIDE VENISON TENDERLOIN BY SHAREE AT SAVORY SPICE RACK

INGREDIENTS:

STEP 1: First, set your Anova Sous Vide Precision Cooker to 129°F/53.9°C.

STEP 2: Place the venison tenderloins in a plastic food storage bag or a vacuum seal food storage bag and close or seal bag.

STEP 3: Place the bag into the water and sous vide for two hours.

STEP 4: Remove the tenderloins from the bag, pat dry and then season both sides of the tenderloins with salt.

STEP 5: Heat a pan on your stove top using medium high heat. Add a drizzle of olive oil, duck fat, or grapeseed oil to the pan.

STEP 6: Add the tenderloin to the pan and sear the tenderloins on both sides for 1-2 minutes per side.

STEP 7: Remove the tenderloin from the pan. Season with pepper. Let the tenderloin rest for about 5 minutes. Slice and serve.

We’d love to see what you create! Share a photo with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.

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