Sous Vide Venison Tenderloin Recipe

If you’ve ever dried a perfect venison fillet, you know heartbreak. This lean, delicate cut is unforgiving when it comes to temperature: Even a few degrees too hot can transform your precious crop from succulent to dry in minutes. That’s where under vacuum comes to the rescue.

A plate of sous vide slices of venison fillet garnished with aromatic herbs, accompanied by potatoes and roasted vegetables.

We’ve found that the precise method of sous vide cooking at exactly 125°F produces that ideal meat, perfectly pink and butter-tender from edge to edge. No more anxiety about overcooking, no more dried out venison. Only consistent, spectacular results that honor your harvest.

Two raw venison fillets on a baking sheet with parchment paper, surrounded by thyme, butter, salt, pepper and garlic on a black hexagon tile surface.

Ingredients for the venison fillet recipe

Venison Tenderloin (1.5 – 2 lbs), finished with silver skin. This recipe also works great for a venison backstrap
Kosher salt
Unsalted butter
Garlic cloves, crushed
Fresh thyme sprigs
Freshly ground black pepper

Substitutions

Thyme: Rosemary or sage can be used for a different herbaceous note. Use 1/2 teaspoon chopped sage as it has a stronger flavor than thyme.

How to prepare sous vide venison fillet

Prepare the vacuum bath: Set the immersion circulator to 125 degrees F.
Prepare the fillet: Cut the silver-skinned fillet and season with salt.
Vacuum seal: Place the fillet in a vacuum bag with thyme and garlic and seal.
Cooked: Immerse the bag in the bain-marie and cook for 3 hours.
Scalding: Remove the fillet, dry it and brown it in a hot pan with butter, adding the herbs.

Two venison fillets are cooking in the pan, seasoned with aromatic herbs and garlic cloves.

Venison Recipe Tips for Girls

Silverskin finish: Removing the silver skin is crucial as it helps tenderize the meat and allow it to absorb more flavor.
Vacuum sealing: Make sure all air is removed from the bag to prevent floating and ensure even cooking. We love ours Food saver to obtain the best seal.

A plate with sous vide sliced venison fillet, root vegetable puree, roasted fennel and herbs, surrounded by festive greenery and a tartan cloth on a wooden table.

How to serve this small roast fillet

Cut the deer fillet into slices and serve with a drizzle of red wine sauce for further flavour. Pair it with roasted vegetables or a simple salad for a luxurious meal.

Which wine to pair with venison fillet

A robust red wine, such as a Cabernet Sauvignon or Zinfandel, pairs wonderfully with the rich flavors of venison.

How to store and heat
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To heat: Reheat in a sous vide water bath at 110°F for about 30 minutes to preserve moisture and tenderness. Or wrap leftovers in focaccia with a splash of broth or water and reheat in a preheated 350°F oven for 10 minutes or until cooked through.

More venison recipes

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Venison fillet cooked to perfection without stress. Our sous vide method eliminates any doubts about cooking times and temperatures, guaranteeing a tender and rosy heart every time.

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Prepare your sous vide water bath with an immersion circulator for 125 degrees F.
Remove the venison fillets from the packaging and dry them with absorbent paper.
If necessary, trim the silver skin along with the head and tail with a sharp knife to even out the loins. Alternatively, use butter twine to secure the head and tail for uniform thickness.
Season the fillets on all sides with salt.
Place in a vacuum bag and seal, removing all air.
Once the water bath is preheated, carefully lower the sealed bag, making sure there are no leaks. If necessary, use a weighted anchor (we love this weighted chain) to keep the bag completely submerged.
Cook the fillet in a double boiler for 3 hours to allow the internal temperature to reach 125 degrees F.
Carefully remove the bag from the vacuum bath and remove the fillets from the vacuum bag. Reserve the juices.
Pay the fillets dry and season again with salt.
Preheat a large cast-iron skillet over medium-high heat until just starting to smoke.
Add the butter to the pan and swirl it quickly to coat, preventing the butter from burning.
Immediately add the fillet, garlic and thmye to the pan.
Using a spoon, baste the fillets with the aromatic butter as they quickly sear on all sides, rotating as needed for even browning, just a minute or two per side.
Remove from the pan and let rest for 7-10 minutes before slicing and serving.
Serve immediately with a pinch of salt and freshly ground black pepper.

If desired, make a pan sauce with the gravy using the bottom of the pan. We recommend our red wine sauce.
We served it with a turnip puree, garlic-roasted parsnips and roasted fennel.
Our venison came from Fossil Farms.

Course: Main course

Kitchen: American