My kids bought a Father's Day Sous Vide for me. First run was filet mignon which were pretty tasty but now I'm eyeing the freezer with deer, antelope, duck, and various upland birds. Any hot tips or advice when using with game?
Make sure to seal as soon as the juices start creeping up. I learned that lesson the hard way!I have not had a failure with my Christmas gift sous vide machine, with the exception of understanding how preplanning is required. Old school taking a flat iron out of the frig to the grill to the cutting board is under thirty minutes. Sous vide takes two hours to get to that rare/medium rare before the finishing sear/crusting. But the results have been worth it.
I like that the entire piece of meat is cooked to the desired temperature, instead of a hot spot on the grill over doing it, or a thicker end of a cut needing a few more degrees of heat to get it to where I like it to be when I serve it to the family.
I think my next step in full implementation will be using a vacuum sealer to improve the marinating process, and increase security over using ziplock baggies to cook the proteins.
One thing I’ll do if I’m dealing with something that has a fair amount of water or blood is fold a paper towel or two in the bag. Not fool proof but it helps keep liquid at bay from messing up the seal which still getting a tight vacuum.Make sure to seal as soon as the juices start creeping up. I learned that lesson the hard way!