Venison backstrap/tenderloin chunks: how to cook?

oldgeezeystax · January 2017

Father in law gave me these chunks, how should I cook them? If they were whole I'd just flip over high heat till mid rare but should I treat the chunks differently?

I imagine i should use them soon since they aren't vacuum sealed?

Thanks in advance!

johnkitchens · January 2017

This is how I do it. http://eggheadforum.com/discussion/1173442/venison-pics

Killit_and_Grillit · January 2017

Looks like he already got a lot of that silver skin off so they are ready to go.

They are fine to toss some olive oil and seasoning on and cook to about 140ish.

Or you can cube it and do ABT style poppers if you don't care for the venison taste.

Just dont overcook it.

Edit. Ziploc is fine. Push as much air out as possible. It will be fine for a few months. You only have about 6 servings so they should go quick.

Focker · January 2017

You could hot tub/sous vide/ water bathe, then sear.
Or sear on the egg direct hot and fast.
Or chop and stir fry via wok on the egg.

bgebrent · January 2017

Focker said:

You could hot tub/sous vide/ water bathe, then sear.
Or sear on the egg direct hot and fast.
Or chop and stir fry via wok on the egg.

I agree with this. SV or hot tub, then sear. MR is indeed the goal.

Seapointbakers · January 2017

I know its not whole roasts but this may work for you.

http://eggheadforum.com/discussion/1144954/update-on-deer-roast-thanks-to-glw#latest

Soaking in the buttermilk definitely helped. the big thing is not to overcook it.

oldgeezeystax · January 2017

Terrible pic but I just went s&p sauteed in ghee in the skillet... Tasty and tender. Steak and eggs is my number 1 breakfast.

Venison backstrap/tenderloin chunks: how to cook?

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