How should I prepare venison hind leg sous vide? I have a piece of venison I want to cook. The package says &quot;hind leg&quot;. It is a 1kg piece without bones, in a rather round shape.
I want to use sous vide on this piece, but I am not sure what time/temperature should be used. I have searched many sites, but answers seems to vary.
Some sites suggest treating it like tender beef; heating it up to around 57 degrees (time depending on thickness of course).
Other sites suggests treating it for really long cooking times, as one would with brisket or short ribs.
Does anyone have any experiences that I could replicate?
I always treat venison as low fat because it rarely has any. It is grass-fed (at least it is in the UK) and so cooking will be the same as for lamb. This may be a more useful for timing guide: Sous Vide Cooking Reference Guide