Sous Vide Venison Eye of Round
Eye of round is an underutilized cut of steak found in the hind quarters of hooved animals between the top and bottom rounds. It can be hard to cook properly because of its shape which makes it a great cut to sous vide. Give it a try and see for yourself!
Servings: 2
Calories: 200kcal
Ingredients
- 10 oz venison eye of round
- 2 sprigs rosemary
- ½ teaspoon flaked sea salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon lard
Instructions
- Preheat sous vide machine to 120°F.
- Season steak all over with salt and pepper.
- Place steak in a vacuum bag. Place rosemary sprigs under and on top of meat.
- Seal bag with vacuum sealer.
- Place bag in preheated water bath and cook for 1 hour.
- When meat has about 5 minutes left in the water bath, preheat a cast iron skillet over high heat. Watch it carefully so it doesn't start smoking.
- Remove bag from water bath. Cut bag open with scissors and remove meat. Remove the rosemary sprigs and carefully pat the meat dry. Re-season with salt and pepper if it looks like it has lost the seasoning.
- Once pan is really hot, add lard and let melt. Immediately add the steak. Cook on all sides for approximately 30 seconds. You want the pan hot enough to brown the meat in a short amount of time without overcooking it.
- Since eye of round is round, sear it on at least 4 sides but be careful not to leave it in the pan too long or it will overcook.
- Remove from pan and let rest 10 minutes. Slice into ½" slices and serve.
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 654mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 5mg
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