Sous Vide Venison Backstrap with Fruit Sauce and Goat Cheese

Sous Vide Backstrap with Fruit Sauce and Goat Cheese

Venison Loin With Cherry Cumberland Sauce and Goat Cheese:

Notes before you start:

– You can use beef stock or demi-glace in the sauce. The demi-glace will be richer and is worth using if you can get it. Otherwise, just allow 5-10 minutes of extra time to reduce the beef stock.

– You MUST trim any silver skin from the backstrap to assure easy cooking and eating. It is easy to find and trim. Don’t skip this step.

Ingredients:

(serves-6, depending on the size of the loin)

Venison:

  • 1, 1 1/2 pound venison loin (backstrap), trimmed of fat and silver skin
  • Kosher salt
  • Freshly ground black pepper
  • Butter, clarified butter or high-heat oil for browning

Fruit Sauce:

  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/2 cup port wine
  • 1/4 cup demi-glace (or 1 cup beef stock / broth)
  • 3-4 sprigs fresh thyme
  • 3/4  (255G) cup sweet cherries (like Bing or Brooks), pitted and halved
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. soft goat cheese

Assemble:

Venison:

  1. If cooking sous-vide, set your cooker to 130 degrees. Cut the loin into 4 pieces, season and seal in bag(s) and cook for 1 1/2 to 2 hours. Remove the venison from the bags. Then sear with butter in a skillet over medium-high heat, basting frequently until all sides are brown. 2-3 minutes. Remove the venison from the heat, place it on a cutting board and let it rest for 5-10 minutes.
  2. If cooking in the skillet, place the skillet over medium-high heat. Season the venison loin. When hot, add butter to the pan and cook the venison, basting frequently until all sides are brown, 8-10 minutes, or until medium rare (internal temp 128-130, best to use an instant thermometer here). Remove the venison from the pan, place it on a cutting board and let it rest for 5-10 minutes.

Fruit Sauce:

  1. Place a medium saucepan over medium heat. Add 1 tablespoon of the butter, the shallots and a pinch of salt. Sweat the shallots until they soften, 2-3 minutes. Then add the port, bring to a boil and let it reduce by half, 3-4 minutes. Add the demi-glace and thyme, stir and let it boil for 1-2 minutes (if using stock, cook for 8-10 minutes so it reduces and thickens).
  2. Grab the cherries and squeeze them over the pan to release some juice, then place the cherries in the pan and cook for another 2-3 minutes. Lightly crush the cherries with the back of a wooden spoon.
  3. To finish the sauce, slowly whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time, until the sauce thickens. Remove the thyme sprigs. Taste, add salt and a few big grinds of black pepper.
  4. For service, cut the venison loin into medallions and serve with the sauce. Garnish with big dollops of goat cheese and an extra grind of black pepper.

Click here to read the Vacuum Sealer Buyer’s guide. Click here to read the Chamber Sealer Buyer’s Guide.

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Sous Vide Venison Backstrap with Fruit Sauce and Goat Cheese
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