Land · Venison
Sous Vide Venison Tenderloin with Aleppo Pasta
Deer tenderloin marinated in oil and za'atar, sous vided, then seared over coals and served with hand rolled Aleppo pepper pasta in a cilantro lime butter sauce.
SpeciesVenison tenderloin
MethodSous vide
How we make it
Marinate tenderloin in oil and za'atar.
Sous vide at 129F for 3 hours.
Sear over coals on the grill.
Toss rolled pasta in cilantro lime butter sauce and serve with the tenderloin.
Watch it
Recipe card drafted from our video. Exact amounts and timing are in the video.
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