Sous Vide Venison Recipes with Maui Nui Venison!
Last week we introduced you to the good folks at Maui Nui Venison, along with our collaborative limited edition Anova Venison Box. This week we’ve teamed up with some seriously talented #anovafoodnerds to show you their favorite ways to prepare the contents of the venison box. From tenderloin to osso buco, stew chunks and rib racks, we’ve got something for everyone! No matter which cut of wild game you plan on cooking, sous vide ensures you’re going to get the perfectly tender results you’re after – every single time.
This venison tenderloin from Maui Nui is as prized as is it delicious, and sous vide is the PERFECT way to cook your lean game meats to perfection! Remove the tenderloin from the pain. Season with pepper. Let the tenderloin rest for about five minutes. Slice and serve. Sous Vide cooking methods helps to perfectly cook these Maui Nui Venison tenderloins keeping this really lean and tender cut full of moisture!
Tender venison stew chunks infused with classic Puerto Rican flavors come together in this rich Pastele Stew, a long-time Hawaiʻi favorite cooked Sous Vide. Pastele Stew has a long history here in Hawaiʻi, stretching back to the plantation era, with so many recipe variations from family to family. Building on this rich history, Kuʻulani offers up a wild addition to the masa mix and adds in the simple precision of cooking Sous Vide.
This rack of venison from Maui Nui is one of the most prized cuts on the planet. Ensure absolute medium-rare venison perfection with this recipe!
Often cut off the bone and tossed into the grinder, the venison shank is quickly overlooked for more popular cuts like the rib rack or tenderloin. But when kept on the bone, the venison shank from Maui Nui Venison offers a flavor profile that doesn’t exist in any other cut of meat from the animal. In this dish you will sous vide the Osso buco shanks until the meat “almost” falls off the bone. The marrow and sinew will release and work itself into a wonderful rich yet sweet sauce. When served over polenta or rice this dish is an amazing was to showcase a more elegant cut from an animal that deserves it.