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Venison

maxkapelus

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

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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.

maxkapelus

Thanks guys!

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

How long are you keeping it in the bath for ?

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.