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Editor's note
A trending technique for tenderizing wild venison through sous vide: This Western creator deliberately repeats a controversial approach to gain views, but showcases genuine utility for difficult wild-game cuts. Timely content ahead of hunting season with real meat-crafting expertise.
🔥 THE INTERNET GOT MAD LAST TIME… SO I DID IT AGAIN. 🦌😂
The last time I posted a sous vide chicken video, the internet got ALL riled up… so naturally, I had to do it again. This time with venison bottom round steak. And I’m telling you—this turned out INSANELY tender, flavorful, and delicious. 10/10! 👊
🦌 Venison bottom round
🧈 A little butter + your favorite seasoning
🌡️ Sous vide at 125°F for 6 hours
🔥 Quick sear on the grill—about 1 minute per side
🔪 Slice it up… and watch it practically shred apart.
Would I do it again? Absolutely. This might have completely changed the way I look at some of those tougher cuts of venison.
And if you’re looking for more wild-game recipes, my cookbook Backstraps & Balance is available on Amazon. It’s packed with venison recipes, workouts, hunting stories, and plenty more.
Deer season can’t get here soon enough! 🦌🔥
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