Sous Vide Stick - use this one of you for his venison?

[Foxi]

..... and gives his experience to the best ?

I have now ordered such a stick and recently shot a young (hopefully) wild goose.
After I made only bad experiences with them in the kitchen I want to try it again.
Triggered the breasts and think then briefly grilled and served with celery puree.
If something happens I will keep it, otherwise I will send it back.

Malicious tongues may point out that in a predominantly American forum I'm totally wrong with this question, because there you are eating almost only burgers and T-Bone steaks .
But I belive in the US
Foxi

 

[thriller]

I use it for venison back straps. You want to go about 126-133 for 2 hours vacuum sealed in a bag with olive oil or some other fat and spices. Then take it out and use either a really how pan/grill or a blow torch to crisp the outside only. You are not trying to cook it more that is done. Then make a lingonberry sauce or another sauce of your choosing to top it. This usually comes out where I can cut deer with a fork!

 

[WAB]

I use one on venison as well. For whatever reason I have to go a little warmer with venison than beef. 125’F for med rare with beef. 145’F for med rare with venison.

Interesting, in a vacuum sealed bag you can cook it as long as you like, it will never over cook. 2 hours or 12 hours it’s the same. As thriller mentions seal it with your spice of choice and then sear it in a very hot grill pan when you are ready to eat.

With goose I would want it medium rare but I have no idea what that temperature is. I would slice it very thin and serve it with a nice chutney.

 

[Kevin Peacocke]

I had to look this up to get the details, and it says 55 degrees C. Now I believe my crew commissioning a mining plant in Sudan that they were 'cooking alive'. 52 degrees is no fun, we had to provide a special Air conditioned refuge container that they could duck into periodically.

 

[WAB]

55’C is 131’F. You’re probably in the ballpark but I have zero experience on goose with a sous vide.

Kevin, I’ve had the opposite experience having to provide shelters for workers to duck into at -40’C and colder! The police call sign for a frozen drunk in AK used to be ‘popsicle’. I’m sure the politically correct ninnies have made them stop that by now.

 

[slam8031]

I’m actually working on a turkey in the sous vide as we speak! 20 plus hours at 150 f a d finish in the oven! I love venison and beef I. It. Haven’t tried waterfowl with it!

 

[sgt_zim]

I had to look this up to get the details, and it says 55 degrees C. Now I believe my crew commissioning a mining plant in Sudan that they were 'cooking alive'. 52 degrees is no fun, we had to provide a special Air conditioned refuge container that they could duck into periodically.

we hit 55º C a couple afternoons when I was in Yemen many moons ago. Left that cess pit about a month or so before the USS Cole got bombed at the port in Aden.

 

[thriller]

I’m actually working on a turkey in the sous vide as we speak! 20 plus hours at 150 f a d finish in the oven! I love venison and beef I. It. Haven’t tried waterfowl with it!

you can buy duck fat in a jar it really helps if you want to confit a duck in your sous vide!

 

[Foxi]

Hi folks,
the wild goose breasts were not necessarily a culinary enlightenment.
I left them in a water bath at 75 degrees Celsius for four hours, then they were grilled to get roasted aromas and color, and served them with celery puree (easy to make like mashed potatoes, refined with butter, very tasty), and I fried the sauce with olive oil, onions, tomato paste, some broth and good red wine.
The breasts simply remain hard and firm.
You have to cut the meat as fine as in Vitello Tonnato, then it fits, but wild geese are simply not my favorites in the kitchen.
thriller - I will try the duck fat one day.
Today we have goulash from red deer calf with spaetzle.
This works for me even without a Sousvide

Foxi

 

[WAB]

Too bad. 75 sounds much too hot. You want to set the sous vide temp at the temp you want the meat in the center. Waterfowl needs to be medium rare. I haven’t done waterfowl in the sous vide, but I do beef at 125’F and venison at 145’F. I would think that you should have had the goose somewhere in that temperature range.

 

[Tanks]

Hi folks,
the wild goose breasts were not necessarily a culinary enlightenment.
I left them in a water bath at 75 degrees Celsius for four hours.

Way too high of a temperature.

 

[Foxi]

Way too high of a temperature.

Wab +Tanks,
but the instructions generally recommend this temperature for poultry because of possible salmonella.

 

[WAB]

That’s for chicken and turkey. Duck and goose can be cooked med rare. If you cook goose to that temp you may as well chew on the sole of your boot.

 

[Tanks]

And I cook chicken at 68C not 75C

 

[Foxi]

OKm th

That’s for chicken and turkey. Duck and goose can be cooked med rare. If you cook goose to that temp you may as well chew on the sole of your boot.

OK, I will shoot an other one.
What temp do you mean ? 40 ?

 

[WAB]

OKm th

OK, I will shoot an other one.
What temp do you mean ? 40 ?

I would guess between 125’F and 145’F then sear quickly (30 seconds per side) on a hot skillet. Slice thinly and serve with chutney or plum compote.

 

[WAB]

Perhaps try 55’C which I believe is 131’F.