Our Sous Vide Venison Roast Recipe transforms your venison into a tender, flavorful roast, emphasizing its natural, rich flavors. This cooking technique ensures even cooking, sealing in juices for the most tender piece of venison you’ve ever tasted. The addition of our Smokey SPG along with the beef tallow and thyme enhances is perfect with this mild wild game. The long, slow cooking process at a consistent 130°F allows the meat to break down gently, producing a perfectly tender roast every time. Whether you’re new to sous vide or an experienced home cook, this recipe is straightforward and delivers restaurant-quality results.
Sous Vide Venison Roast
Sous vide cooking has exploded in popularity in the last 10 years, which means that it is now more affordable and approachable than ever.
If you’re going to do a fair amount of sous vide cooking, it will pay off to pick up an inexpensive set up. You need a sous vide immersion circulator that’ll keep the water at a consistent temperature, and also a good vacuum sealer. I have included suggestions for the ones I use below in the recipe card.
Sous vide is awesome for cooking venison roasts because it tackles the challenges of venison being super lean. Since it doesn’t have much fat, venison can easily turn tough and dry if overcooked. With sous vide, you can cook it at an exact temperature, so it comes out perfectly tender and juicy every time. Sealing the meat in an airtight bag keeps all the natural juices locked in, and you can toss in herbs and spices to infuse extra flavor during the long, slow cook.
Another great thing is that sous vide cooks the meat evenly from edge to center, unlike traditional methods that might leave you with an overcooked outside and a rare middle. Plus, the gentle cooking process helps break down connective tissues without making the meat mushy. After it’s done, a quick sear gives it a delicious, caramelized crust without overcooking the inside. Overall, sous vide makes cooking venison roasts easier and more foolproof, leading to a delicious, tender, and flavorful meal.
Why You’ll Love This Dish
- Perfectly Tender: Sous vide ensures even, gentle cooking for a tender and juicy result.
- Rich Flavor: The garlic, thyme, and beef tallow enhance the venison’s earthy flavor.
- Customizable Cooking Time: Flexible cooking duration (4-8 hours) fits various schedules.
- Consistent Results: Sous vide eliminates guesswork, producing reliably excellent outcomes.
- Elegant Yet Simple: Minimal ingredients with maximum flavor make this dish suitable for any occasion.
Sous Vide Venison Roast shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Venison Roast (about 3 pounds)
- Salt
- Pepper
- Garlic Powder
- Beef Tallow
- Fresh Thyme
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How to make Sous Vide Venison Roast
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Season the Meat: Sprinkle salt, pepper, and garlic powder evenly over the entire venison roast.
- Prepare the Bag: Place the seasoned roast and 3 tablespoons of beef tallow into a vacuum-seal bag, ensuring it’s sealed tightly.
- Set the Water Bath: Preheat your sous vide water bath to 130°F for a medium-rare finish.
- Cook Slowly: Submerge the sealed bag into the water bath, cooking for at least 4 hours (up to 8 for maximum tenderness).
- Finish and Serve: Remove the roast from the bag, pat it dry, and sear it quickly in a hot skillet with the remaining beef tallow for a caramelized crust. Slice and serve warm.
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FAQ
How do I store leftovers?
Store leftover venison roast in an airtight container in the refrigerator for up to 3 days.
Can I reheat this roast?
Reheat the venison gently using a sous vide water bath at 130°F for 30 minutes to preserve its tenderness.
Can I prepare this in advance?
Yes! You can sous vide the roast ahead of time, then refrigerate it in the sealed bag. When ready to serve, reheat and sear it just before slicing.
Are there substitutions for beef tallow?
Butter, ghee, or olive oil can replace beef tallow, though each adds a slightly different flavor profile.
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Serve This With…
- Garlic Mashed Potatoes for a creamy complement.
- Roasted Brussels Sprouts or Carrots for a touch of sweetness.
- A Whiskey Onion Sauce to amplify the dish’s richness.
This sous vide venison roast combines sophistication with simplicity, resulting in tender, juicy meat that’s full of flavor. Whether serving a crowd or treating yourself, this recipe is a practical and rewarding way to prepare venison at its best.
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Sous Vide Venison Roast
Ingredients
- 3 pound venison roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons beef tallow
- 2 sprigs fresh thyme
Instructions
- Sprinkle the salt, pepper and garlic evenly onto all sides of your roast.
- Place the roast and 3 tablespoons of the beef tallow into sealer bag and seal it up.
- Place the sealed bag into a sous vide water bath set at 130 degrees and let it cook for at least 4 hours, preferably 8.
- Remove from the bag and pat dry.
- Melt some more beef tallow in a pan on the stovetop over medium-high heat. Sear the roast on all sides until it is brown.
- Let rest for 10-15 minutes before slicing.
