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Venison shoulder sous vide - time and temperature

malte.evers

Hi there,

I just got a very nice looking venison shoulder from my local store. However, I am a bit unsure how to exactly cook it sous vide:

1. Is pre-searing a good thing for venison or does this produce off-flavors?

2. In terms of temperature, I am tending to go with 57°C/134F - any opinion on that?

3. The biggest problem: Time. How long would you prefer cooking this kind of meat? As this is shoulder I tend to go with 24 h. It has a weight of 1.7 kg.

Thanks for your help!

malte

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Chris_Young_80640

I would recommend presearing. What texture are you looking for? Tender, and steak-like or soft and flaky? For a steak-like result, I would go lower and longer, think 55°C for 48 hours. For a more braised texture, I would actually go a bit warmer, maybe 65 °C for 24 hours.

malte.evers

Thanks! Yeah, braised texture sounds better for the food I am serving on side!

Samuel_68313

Yeah, I normally presear my venison before cooking sous vide. If you have leftovers from whatever dish you are planning I would recommend making a stroganoff. Venison makes an absurdly good stroganoff in my experience.

Last time I did shoulder I cooked it at 62 for a day (maybe a little longer, I forget), and it was excellent. It was wild though and the quality can vary a lot.