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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

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.

Mason_Perry_34060

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

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.

borgech

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