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Venison

maxkapelus

Anyone have any suggestions on how to cook a rack of venison?

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Alex_311927

A good medium rare doneness in a water bath at about 54-56 works best for me, followed a good post sear when finished. Anything above medium rare and I find venison becomes rather unpleasant. I also remove the loin from the bone, that I get more sear all around.

maxkapelus

How long are you keeping it in the bath for ?

brian_martin2001

I read a recipe that suggests to cook in a 65°C bath until the internal temperature of the venison reaches 56°C. It suggests about 25 minutes, however, this recipe calls for only the first 4 ribs, so if you're using another section, or more ribs, this may not work ideally for you. I've also seen recommendations for cooking at the desired temperature:56°C for 1 hour minimum, and not to exceed 4 hours. If available, you may want to use a temperature probe in the meat while cooking it in the water bath. Once it reaches the desired internal temperature, you'll be good to go. Good luck!

maxkapelus

Thanks guys!

fisher23

I just did a loin last week in a previous post... 55°C was perfect for me. Or you might try the CS rack of lamb done in a 175°F oven, I've done that as well and thought it was perfect.