I have to give a hat tip to Steven Rinella and company of Meateater fame to bring the topic of sous vide up. I am a meateater! You too? Great!
I have a gift for you to put under your Christmas tree if you like to cook and eat meat perfectly done. It is fast and is a no muss, no fuss device. My device is called an Instant Accu Slim Sous Vide, Immersion Circulator with digital touchscreen display below. It is a significantly different way to cook meat! Check on-line to shop and read-up.
https://www.outdoorlife.com/venison-sous-vide-recipe-for-perfectly-cooked-wild-meat/
This circulator cost is about 79 dollars for my model but you can spend more.
I have briefly read about these devices but for a time, I blew them off, so here I am in the kitchen the other day “without” a sous vide tool, and want to precook my back strap steaks slowly to avoid being overdone which can happen with lean game meat.
So, I cooked some venison backstrap steaks in my vacuum seal-a-meal bag with Worcestershire sauce, salt and pepper and in hot water bath on my stove top and in a pan of water for a short period, like a sous vide but I had t to guess about time and temperature. When I thought the meat was cooked a bit, I pulled the meat out and grilled to sear them at 400F on my outdoor grill. My meat was tender and juicy. A good guess! But I want to do that again with the real equipment so I can cook lots of tender game to precise temperatures. I just bought this model shown above. It is coming via Santa Claus.
Game meat has little fat so overcooking lean venison can make your meat tough. For someone like me who has a freezer full of wild game, I think the investment is worth it. There is another method some call reverse searing where you cook meat slowly in an oven at say 225F then sear at the end like I do with prime rib roasts but that is for a different day.