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Backstraps shouldn’t be the only cut of meat that you save for special occasions. Oftentimes I treat the eye of round cut like a steak and serve it with a rich red wine sauce that is guaranteed to impress everyone at the table.
The eye of round is a long, cylindrical muscle found in each hind leg and is commonly referred to as the hidden tenderloin. This is because it is similar in shape and it is also a really great cut of meat. I find that the eye of round is more dense in texture than the loin or tenderloin but surprisingly tender.
To make the most out of this cut, I choose to cook it using a sous vide device. This method ensures juicy, perfectly cooked meat every time. If you’re throwing a dinner party you don’t have to stress about timing. With sous vide, you can cook the meat in advance and do the final step just before serving.
To make this recipe even better, just before searing I roll it in a savory garlic and herb mixture. This adds a nice texture and flavor to the meat and pairs well with pretty much anything. Browned mushrooms and potatoes are nice companions.
One eye of round from a large deer might be enough to serve two people if you have plenty of sides. A small deer or antelope might only serve one, while an elk will obviously serve several people. If you go with elk, you’ll want to double the herb crust recipe.
I find that wild game cooks at a slightly lower temp than domestic meat. This is why a beef recipe suggests 130 degrees for medium rare, whereas I go a few degrees lower for venison.
Venison
Herb Crust
Red Wine Reduction
Red Wine Reduction
Backstraps shouldn’t be the only cut of meat that you save for special occasions. Oftentimes I treat the eye of round cut like a steak and serve it with a rich red wine sauce that is guaranteed to impress everyone at the table.
The eye of round is a long, cylindrical muscle found in each hind leg and is commonly referred to as the hidden tenderloin. This is because it is similar in shape and it is also a really great cut of meat. I find that the eye of round is more dense in texture than the loin or tenderloin but surprisingly tender.
To make the most out of this cut, I choose to cook it using a sous vide device. This method ensures juicy, perfectly cooked meat every time. If you’re throwing a dinner party you don’t have to stress about timing. With sous vide, you can cook the meat in advance and do the final step just before serving.
To make this recipe even better, just before searing I roll it in a savory garlic and herb mixture. This adds a nice texture and flavor to the meat and pairs well with pretty much anything. Browned mushrooms and potatoes are nice companions.
One eye of round from a large deer might be enough to serve two people if you have plenty of sides. A small deer or antelope might only serve one, while an elk will obviously serve several people. If you go with elk, you’ll want to double the herb crust recipe.
I find that wild game cooks at a slightly lower temp than domestic meat. This is why a beef recipe suggests 130 degrees for medium rare, whereas I go a few degrees lower for venison.
Venison
Herb Crust
Red Wine Reduction
Red Wine Reduction