Gluten-Free Sous Vide Venison with Onion Broth
What Started it all:
Venison, Onion, broth or stock (chicken, vegetable), sous vide
<em>(While preparing the ingredients, I inspect the venison for quality and ensure that it's well-seasoned before placing it in the sous vide. As the venison cooks, I meticulously caramelize the onions, ensuring they reach the perfect golden-brown color. Once the venison is ready, I skillfully sear it to perfection, creating a mouth-watering crust.)</em>
Ingredients
- 4 venison steaks
- 2 onions, thinly sliced
- 4 cups of gluten-free broth or stock (chicken or vegetable)
Instructions
- Preheat the sous vide to 130°F (54°C).
- Season the venison steaks with salt and pepper.
- Place each seasoned venison steak in a separate sous vide bag and seal.
- Cook the venison in the sous vide for 2 hours.
- While the venison is cooking, caramelize the onions in a pan over medium heat until golden brown.
- Pour the gluten-free broth or stock into the pan with the caramelized onions and simmer for 15 minutes to infuse the flavors.
- Remove the venison from the sous vide and pat dry with paper towels.
- Heat a skillet over high heat and sear the venison steaks for 1 minute on each side for a nice crust.
- Serve the sous vide venison with the onion broth on the side.