Sous Vide Venison Backstrap with Gremolata
- 2 lbs Whole Venison Backstrap Silver Skin Removed
- Grated Zest of 2 Lemons
- 2 Peeled Garlic Cloves Diced
- 1/3 cup Diced Fresh Parsley
- 2 tsps Sea Salt
- 1/4 tsp Fresh Ground Pepper
- 1 tbsp Extra Virgin Olive Oil
Venison Backstrap (or Beef Tenderloin)
Cut whole backstrap into 6 - 8 inch long pieces, remove silverskin and pat dry and add salt and pepper to both sides to taste. Place backstrap pieces into a ziplock bag and submerse in water without sealing the bag until all the air has gone out. Place the bag in a hot water bath of 117 degrees for medium rare or 130 for medium for a minimum of 2 but up to 6 hours.
Remove bag from waterbath remove backstap from bag and pat dry. Grille or sear on stovetop for 1-2 minutes per side just enought to char outside of meat. Remove from heat and allow to completely cool. 20 -30 minutes. After cooled slice into thin pieces drizzle olive oil and garnish with Gremolata.
Grate the zest of 2 lemons and 2 peeled cloves of garlic. Combine in a bowl with 1/3 cup of finely chopped flat-leaf parsley. Add 2 teaspoons sea salt and freshly ground black pepper and toss together.