Land · Venison
Sous Vide Venison Chops with Butternut Squash Puree
Brined venison chops sous vided with butter, whiskey and jalapeno, then quick seared and served with butternut squash puree and chopped endives.
SpeciesVenison chops
MethodSous vide
How we make it
Brine the venison chops.
Vacuum seal with butter, whiskey and jalapeno.
Sous vide 2-3 hours at 130F.
Quick sear for a crust.
Serve with butternut squash puree and chopped endives.
Watch it
Recipe card drafted from our video. Exact amounts and timing are in the video.
More from the field
Cook more venison
LandVenison
Beer Braised Venison Backstrap with Cheesy Chimichurri Polenta
- Species
- Venison backstrap
- Method
- Sous vide, seared
Full recipe →
LandVenison
Cambodian-Style Deer Tenderloin
- Species
- Venison backstrap or tenderloin
- Method
- Sous vide, grilled
Full recipe →
LandVenison
Desi Deer Flatbread
- Species
- Ground venison
- Method
- Pan cooked
Full recipe →