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A plate with sliced sous vide venison tenderloin, pureed root veggies, roasted fennel, and herbs, surrounded by festive greenery and a plaid cloth on a wooden table.
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5 from 1 vote

Sous Vide Venison Tenderloin Recipe

Perfectly cooked venison tenderloin without the stress. Our sous vide method takes the guesswork out of cooking time and temperature, ensuring a tender, rosy center every time.
Prep Time5 minutes
Cook Time3 hours 15 minutes
Resting Time5 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 618kcal
Author: Kita Roberts

Equipment

Ingredients

  • 1.5 - 2 lbs venison tenderloin trimmed of silverskin
  • 1 - 2 tsp Kosher Salt
  • 4 tbsp Unsalted butter
  • 3 Garlic cloves smashed
  • 5 - 6 fresh Thyme sprigs
  • Freshly Ground Black Pepper to taste

Instructions

  • Prep your sous vide water bath with an immersion circulator for 125 degrees F.
  • Remove the venison tenderloins from the package and pat dry with paper towels.
  • If needed, trim any silverskin along with the head and tail with a sharp knife for even loins. Alternatively, use buters twine to secure the head and tail for an even thickness.
  • Season the tenderloins on all sides with salt.
  • Place in a vacuum seal bag and seal, removing all air.
  • When the water bath is preheated, carefully lower the sealed bag into it, making sure there are no leaks. If needed, use a weighted anchor (we love this weighted chain) to keep the bag completely submerged.
  • Cook the tenderloin in the water bath for 3 hours to allow the internal temp to reach 125 degrees F.
  • Carefully remove the bag from the sous vide bath and remove the tenderloins from the vacuum sealed bag. Reserve the juices.
  • Pay the tenderloins dry and season with salt again.
  • Preheat a large cast iron skillet over medium-high heat until just smoking.
  • Add the butter to the pan and quickly swirl to coat, not allowing the butter to burn.
  • Immediately add the tenderloin, garlic and thmye to the pan.
  • Using a spoon, baste the tenderloins with the aromatic butter as they quickly sear on all sides, rotating as needed for an even sear, only a minute or two per side.
  • Remove from pan and rest for 7 to 10 minutes before slicing and serving.
  • Serve immediately with a pinch of salt and freshly ground black pepper.

Notes

  • If desired, make a pan sauce with the drippings using the fond from the skillet. We recommend our red wine sauce.
  • We served this with a garlic roasted parsnip turnip puree and roasted fennel. 
  • Our venison came from Fossil Farms.

Nutrition

Serving: 1serving | Calories: 618kcal | Carbohydrates: 2g | Protein: 79g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 1340mg | Potassium: 1122mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 819IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 12mg