With the help of the community here, I made my neighbor's tough venison into a nice meal: Venison cooked sous vide 55 C for 2.5 hours (it was an unusually tough loin), mushroom medley, sous vide cooked asparagus, with Knorr Bearnaise.
Thank all of you that contributed, I appreciate your input and assistance; you all rock. It was very tender, not over done.
