A few days back I mentioned getting some wild elk meat from my brother’s recent hunting trip in Montana.
Saturday evening we had some friends over and I’d decided to set up the Sous Vide Supreme for the first time in a while. My taste for this method of cooking goes back just over two years when Dr. Mike Eades invited me to a lunch demo up in San Francisco, along with Tim Ferriss.
Shortly thereafter, I took delivery of my own appliance and did quite a number of posts of various sous vide preparations.
I was recently asked about using this appliance in comments and had to admit that I’d just not been using it a lot lately, due changing life circumstances like a move.
But anyway, Saturday was the night and in all honesty, it was actually very simple to put together. Once the elk steaks were sealed (with sea salt only) and in the 130F water bath, nothing can go wrong. You need to leave them in for about a hour, but you can leave them for two, if you like. This allowed me to prepare the roasted brussels, fresh from a stalk I’d just picked up at the market.
This is extremely simple as well. First, I blanched them whole, three minutes from when they first go into the boiling water (don’t wait for it to come to a boil, again) and then into a pot of cold water. Once cool, I cut them in half, put them on a baking sheet, spooned on some coconut oil, sprinkled on some salt, and into the oven at 400F. After a couple of minutes the coconut oil is melted, so I tossed them around, and then another tossing at around the 10 minute mark. About 20 minutes is needed until they’re toasted; then toss them in some balsamic vinegar and you’re done.
For the elk, it was simply a matter of a 1 minute sear on each side in a bit of bacon fat & ghee. Sorry, this plate got a bit blurry on me. The hi-res version is a bit better if you click on it.