Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
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I miss venison, but there is so much CWD in the deer populations where I live that I decided a couple years ago to be extra precautious and stopped hunting deer. I know all deer should be tested, and proper cooking technique should eliminate any further concern, but prions freak me out.
Once I read the study that showed it was transmissible to humanized mice, I noped out. There were two hunters just this last April that contracted CJD, suspected to have come from them both eating the same CWD affected venison.
That’s a really a good point. I hadn’t eaten venison in a good while as well, but had been on the look out for a decent cut of flank to make jerky out of.
This is going to sound counter intuitive to most… but, I got that meat from a guy named Andy who lives in a trailer park at the end of my dad’s road.
Grew up knowing Andy & trusting that what he shared was safe to eat. He actually gave me 3.5 lbs of Wildebeest for jerky a few months back and it turned out great!.
I was not aware that CJD had actually been contracted by humans via venison, but will likely avoid it now. Prions are indeed scary as hell.
I think I’m probably being overly precautious, and I love and prefer wild game, so all respect to the cook here! I would never turn down a meal like that!
Also I don’t know, but I don’t think wildebeest carries CWD.
And ignore the haters, that looks like a good meal you made your pa, especially given the specific cooking temperature requests. Sous vide was a wise choice. I bet it was delicious and your dad loved it.