Go to the Recipe: Venison Osso Buco, With Wild Game Expert David Draper
Here's to hoping my brother can bag a deer this fall (can't pull the trigger myself ) , is this supposed to be done with whitetail ?
Any chance of a moose recipe?
Any recipes I could use as a side dish if I wanted to do this for thanksgiving?
I'm sure it'd be pretty dope served over mashed potatoes.
I want to cook venison loin sous vide but have no idea about the temperature. I thought about 56°C (133°F) for at least 12 hours, pre-seared in the pan. Any suggestions?
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The best way to cook venison loin is to sear in a pan and leave to rest for 15-20mins in a warm place. However, if you want to sous vide you don't need to cook for hours - the meat is already extremely tender.
For med-rare, sear and cook sous vide with a little brown butter at 55C for 20-35mins - depending on thickness - then flash in the pan to give the outside a little more life.
@Daniel Wiebke This: http://blog.sousvidesupreme.com/2014/11/loin-of-venison-sous-vide might have some helpful information. Good luck
This is 100% correct. I've done something in the region of 120F (any higher and it goes grey) for about an hour, then the quickest sear, and it's absolutely all you need.
For those wondering what this tastes like, in my opinion it tastes exactly like beef stew. I enjoyed it
Elk Osso Buco ... Up til midnight getting everything in the sous vide. I looked forward to this for 24 hours... Family had their plates at the table before I got mine prepared in the kitchen. Worrying sign when it was quiet at the table. My first Chefsteps disappointment. My daughter took her plate to the kitchen and put the meat back on the pan. Ate her Spatzle with the sauce.
My assessment: Meat was dry and somewhat bland. With enough salt it pepped up, but that was a lot of salt.
Based on the result 176 seems like much too high a temperature and 24 hours too long. For 24 hours I'd drop much lower (158?) At 176 I'd cut to 12 hours. Those are just guesses and I'll search for other recipes.
Lucky me, d'Artagnan just had a sale on venison osso bucco cuts! Having read the helpful posts here, I tried this recipe with a few tweaks. I seasoned, floured and seared the venison exactly as described. I then made the sauce according to the recipe, cooking and reducing it for about 30 minutes. At this point the veggies were tender. This was important, because I consulted my Douglas Baldwin "Sous Vide for the Home Cook" bible. I wanted to use a lower temperature and veggies don't get tender at lower temps. Dr Baldwin has nothing on venison osso bucco, but all of his cook temperatures for venison are 60C or less. So then I cross-referenced with lamb shanks, which are similar in collagen and meat structure. He suggests 70C for 24 hours for a "slow, well-done" shank. That is what I chose to do. The results were spectacular. We served the venison with Nigella Lawson's Ligurian Risotto. Heaven on a plate!
Thanks guys. I think your temperature is a little hot, but the recipe is fabulous!
I want to try this on my recent harvest but would like some clarification on the amount - the recipe mentions 2 cross cut shanks but the pictures show only 2 sections. Shouldn't 2 shanks cut up make at least 4 sections? I don't want too little sauce for the meat. Is there a weight range recommended? Thanks!
