Sous Vide Venison Steaks

Venison. A lean meat which is packed full of vitamins and minerals, this dark meat is only available for a short period each year; however tastes absolutely fantastic when cooked sous vide! We recommend serving with garlicky roast potatoes and seasonal vegetables.

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  • Prep Time: 10m
  • Cook Time: 1h 30m
  • Serves: 2 People
  • Category:


  • 2 venison steaks (170g - 200g)
  • 10 grams unsalted butter
  • salt and pepper to taste


  1. Set your Clifton at Home water bath to 50˚C.
  2. Place each venison steak into a vacuum pouch. Vacuum the bags using the table top vacuum sealer.
  3. Place the pouches into the water bath and leave to cook for 1 hour and 30 minutes.
  4. Using the immersion grid will ensure the pouches are fully submerged under water during the cooking process.
  5. Just before the venison is due to come out of the water bath; pop the butter into a pan and place over a medium heat.
  6. When the venison steak is cooked, remove from the pouch and place into the pan to add colour to the meat. However, be careful not to continue the cooking process.
  7. Add the black pepper and salt to season.
  8. When adding sides, we’d recommend a potato dish such as roasties or mash and some seasonal vegetables with a red wine jus.

Chill & Save For Later

  1. Place the pouch in an ice water bath to bring down to below 3˚C in less than 90 minutes. Keep refrigerated for up to two days.
  2. To regenerate from cold, heat the water bath to 50˚C and place the pouches in the bath for 25 minutes (still in the vacuum pouch.) Repeat the final steps of the recipe by finishing in a pan to brown the edges of the steak. Add the black pepper and salt to season.