A user asked us the following question:
I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. I would like to know what temperature I should set the thermocirculator to and, most importantly, how long it will take to cook.
This is how our chef replied.
A deer fillet can be eaten rare to allow its many flavors to be appreciated. Therefore, it should be cooked as follows:
Place the deer loin in a vacuum bag and cook it in the SmartVide for 45 minutes at 50ºC. After that, sear on a hotplate or grill to enhance the flavor.
