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(Roe) Deer Poulet Sous vide

rutjens

Hi,

Im hunting for some experience in cooking (roe) deer poulet (diced tougher cuts/stew meat) sous vide. Tried 24h @55C but most of it turned into a pate-like consistency and I would prefer a bit more bite. Since I'm not experienced with SVing this stuff I was hoping for some experienced tips. Cheers, Bas

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rutjens

Hi everyone, ran a couple of tests. Best came out a non-preseared 1" cubed version for 9-10h at 58C. Perfect succulent texture no overly gamy or livery aroma's. Anything warmer or longer turned it into pate. Meat came from neck and shoulder.

Bas

lucasbodd

sorry, just wanted to clarify - 66C for 48hrs I cook boneless shoulder of venison, cut into 2,5cm pieces.

vac pac with chamber, S.V using polyscience professional.

timdebnyc

Game meat has the issue of turning into pate when cooked SV. Tender cuts are usually cooked at a higher than required temp and pulled when core reaches the desired temp. Tough cuts of game I either turn into sausage (60°C ~1 hr) or cook via an old school method.

SteveM_20803

Sorry, but I am going to be giving you some conflicting advice to what Lucas gave you. I had the same problem cooking a leg of lamb for too long; I ended up with lamb toothpaste. Your texture is very dependent on the cut of meat, and how it was raised AND time and temp. If you are going to cook the same diced cut of meat again, I would suggest dividing it up in 3 bags. Try a 4hr, 8hr and 12hr (or something like that). Drop your bags at the 4 hour intervals so they all get done at the same time. Then try each one to see which you like best. And be sure the mark the bags!

lucasbodd

try 66C for 48hrs, add bit star anise to enhance the flavour