When we went to Millet’s farm on Saturday, my wife bought haunch of venison (deer meat). Traditionally deer meat is served as a stir-fry with ginger and shallots (chinese style), usually on a hot plate. But I thought I would cook venison the Sous vide method, so as to cook the meat just right. Overcooking venison will make it too tough.
Venison Part 1: Sous vide
Here is a photo journey of the cooking of the hunch of venison.
I have to say that the meat was very tender, and if anything was a little too tender – just a little tougher than the texture of liver. The meat still had a strong gamey smell. It does not look like the herbs I used to season it was sufficient to tame the smell. It was okay, but somehow there was something missing.
Venison Part 2: Chinese style
Now that we have eaten venison cooked the Sous vide way, my wife was itching to give it an oriental flavour. Hence she sliced up the deer meat and proceeded to stir-fry it the chinese way (but without the use of meat tenderiser, as cooking Sous vide way has already left it nice and tender).
The stir-fry in the ginger has definitely improved both the texture (made it more like meat than liver, while still staying tender) and taste of the venison – the ginger was definitely strong enough to impart its flavours on the venison.
So in future, I would definitely recommend cooking venison Sous vide and then followed by a gentle stir-fry with ginger and spring onions to lift it up to another level.
BTW, there was some venison left over, which I was going to eat the next day for lunch. But my wife beat me to it and took this in as her lunch at work. She later texted me to say that the deer meat tasted really nice. Yeah, right. Unfortunately I cannot verify that claim for myself.
On another note though not related to the venison, we did have strawberries as part of our dinner that night. This one was particularly large, as it occupied the entire hand of my youngest daughter.
It was a very filling dinner, and we did enjoy the venison in the end.