Game Meat Sous Vide Cooking

My girlfriend's dad is an AVID hunter and always has a cooler full of random cuts (just about every kind of wild boar, venison, dove, quail, pheasant, etc.). I was wondering if anyone has any good resources, or good details for how best to cook some of these cuts sous vide. While I won't know exactly what cuts I get for another week or so (some form of boar and venison most likely), I'd like to give them a more thoughtful treatment then they usually get, and do them sous vide.

Any advice is much appreciated. Various techniques for A) preserving the existing flavor, and

minimizing some of the gaminess are both appreciated.

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SteveM_20803

I've have been doing mostly steaks, as we take most everything else and grind it for sausage or burger. When I pouch the steaks, I add beef fat that I've rendered from cooking ground beef because the venison is so lean. Normally, that is about it. However, if I had a big old swamp buck and wanted to reduce the gaminess, I would trim all the fat off the meat, and give it a soak in a mild vinegar solution or buttermilk. Not sure why but it is something I learned from my dear old mom.

com-chefsteps

I like my deer loin at 120°F, just time-to-temp. Then sear. Easy as can be.

tshewman

Limited experience with either. Have only worked with venison loin. Sous vide 129F is what I used as well as bake inside savory granola (e.g. Alinea). Neither technique was gamey at all.