Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 4 2026
Venison - Sous Vide Venison Tenderloin
Image From girlcarnivore.com
1.5 – 2 lbs venison tenderloin trimmed of silverskin
1 – 2 tsp Kosher Salt
4 tbsp Unsalted butter
3 Garlic cloves smashed
5 – 6 fresh Thyme sprigs
Freshly Ground Black Pepper to taste
Prep your sous vide water bath with an immersion circulator for 125 degrees F.
Remove the venison tenderloins from the package and pat dry with paper towels.
If needed, trim any silverskin along with the head and tail with a sharp knife for even loins. Alternatively, use buters twine to secure the head and tail for an even thickness.
Season the tenderloins on all sides with salt.
Place in a vacuum seal bag and seal, removing all air.
When the water bath is preheated, carefully lower the sealed bag into it, making sure there are no leaks. If needed, use a weighted anchor (we love this weighted chain) to keep the bag completely submerged.
Cook the tenderloin in the water bath for 3 hours to allow the internal temp to reach 125 degrees F.
Carefully remove the bag from the sous vide bath and remove the tenderloins from the vacuum sealed bag. Reserve the juices.
Pay the tenderloins dry and season with salt again.
Preheat a large cast iron skillet over medium-high heat until just smoking.
Add the butter to the pan and quickly swirl to coat, not allowing the butter to burn.
Immediately add the tenderloin, garlic and thmye to the pan.
Using a spoon, baste the tenderloins with the aromatic butter as they quickly sear on all sides, rotating as needed for an even sear, only a minute or two per side.
Remove from pan and rest for 7 to 10 minutes before slicing and serving.
Serve immediately with a pinch of salt and freshly ground black pepper.