Sous Vide Venison Tenderloin

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

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

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

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

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.

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

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