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Sous Vide Venison Backstrap with Cherry Port Sauce and Goat Cheese

Perfectly pink sous vide venison loin, seared in butter and served with a cherry and port pan sauce and creamy goat cheese — the best way to treat a prized backstrap.

By The Vacuum Sealer Expert Editorial Team Updated 1 min read
Seared loin medallion in a red wine reduction garnished with rosemary
Photo: pedro furtado / Pexels
In this guide
  1. Sous Vide Venison Backstrap with Cherry Port Sauce
  2. Is medium-rare venison safe?
  3. Storing your backstrap

Venison backstrap (loin) is lean and tender, and easy to overcook in a hot pan. Sous vide brings it precisely to your preferred doneness, so all you need is a quick, hot sear. A sweet-tart cherry and port sauce and tangy goat cheese complement the rich game flavour.

Recipe card

Sous Vide Venison Backstrap with Cherry Port Sauce

  • Water bath131–134°F (55–57°C)
  • Prep25 min
  • Cook2 hr
  • Serves4–6 servings

Ingredients

  • 1½ lb (680 g) venison backstrap (loin), all fat and silver skin removed
  • Kosher salt and freshly ground black pepper
  • Clarified butter or high-heat oil for searing
  • 4 tbsp cold unsalted butter (divided)
  • 1 shallot, minced
  • ½ cup (120 ml) port wine
  • ¼ cup (60 ml) demi-glace, or 1 cup (240 ml) beef stock
  • 3–4 sprigs fresh thyme
  • ¾ cup (about 255 g) sweet cherries, pitted and halved (fresh or frozen)
  • 4 oz (115 g) soft goat cheese

Method

  1. Preheat your sous vide water bath to 131–134°F (55–57°C) for medium-rare.
  2. Cut the loin into portions that fit your bags, season with salt and pepper, and vacuum seal in a single layer.
  3. Cook for 1½–2 hours (up to 3 hours is fine).
  4. Meanwhile, make the sauce: melt 1 tbsp butter in a saucepan over medium heat, add the shallot and a pinch of salt and cook for 2–3 minutes until soft.
  5. Add the port, bring to a boil and reduce by half. Add the demi-glace (or stock) and thyme and simmer until reduced and lightly syrupy — allow 5–10 extra minutes if using stock.
  6. Squeeze some of the cherries over the pan to release juice, add all the cherries and cook for 2–3 minutes, lightly crushing them.
  7. Off the heat, whisk in the remaining 3 tbsp cold butter one piece at a time. Remove the thyme and season.
  8. Remove the venison from the bags, pat very dry and sear in very hot clarified butter for about 45 seconds per side.
  9. Slice into medallions, spoon over the sauce and add dollops of goat cheese and a grind of black pepper.

Notes

  • Removing all silver skin is essential — it’s tough and doesn’t soften.

Is medium-rare venison safe?

Food safety note

The USDA recommends cooking whole cuts of venison to 145°F (63°C) with a 3-minute rest. Sous vide at 131–134°F produces medium-rare and relies on the food being held at temperature for long enough; many cooks consider whole-muscle loin cooked this way acceptable, but it is below the USDA’s guidance. For vulnerable diners, cook at 145°F. Handle wild game hygienically from field to freezer and keep it cold.

Storing your backstrap

Vacuum-sealed raw venison keeps its best quality for about 6–12 months at 0°F. Trim silver skin before sealing so it’s ready to cook, and pad any sharp edges. Read our guides to vacuum sealing meat and the best vacuum sealers for processing game.

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