Buy it and cook it like our customers did:
I never had venison before, much less venison filet mignon. These....were so damn good. I cooked them sous vide at 135F for 2 hours, then seared them using a Bernzomatic TS4000 torch. Seasoned only with kosher salt, cracked black pepper and garlic powder. Everyone at the cookout loved the slices as they were served. These lasted about 3 minutes before they were gone.
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Rated 5 out of 5