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Venison Pre-Sear?

borgech

With all the discussion and really nice looking results about pre-searing in addition to post-searing, I too will start pre-searing my beef instead of just searing it afterwards. I remember reading a number of posts about NOT pre-searing lamb, as it leads to unwanted flavors. Does anyone have experience with venison? Should I pre-sear that too, or does this lead to unwanted flavors like the lamb?

Also, any hints about cooking time and temperature would be great!

-Chris

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Comments

borgech

Great, thanks @Chris, @Mason_Perry and @Seijoed! I will report back once I make it this weekend!

Chris_Young_80640

@Chris B I agree with Seijoed. Presear and keep it on the rare side.

One thing I have found with venison is that sometimes it can go a bit grainy—the result of some overactive enzymes in the muscle tissue. This is usually a problem when it's too slow to come up to core temperature. If you run into this problem, trying increasing the temperature by 1 °C, and pull it from the bath about 10% sooner than you usually would. It will be at the right core temperature, and there will only be a very shallow doneness gradient.

Mason_Perry_34060

Pre sear should be fine on venison, sadly all of mine is frozen and vacced already

seijoed

54C is where I'd set the bath, venison is fantastic if it is a piece that can be used medium rare. I'd pre-sear it too.