This is the best way to prepare your venison meat.

I’ll show you how to prepare your meat for simply sublime results using “sous-vide” cooking.

Here are the temperatures to be programmed according to the type of cooking desired.

Rare 50°c (122°f)
Medium rare 54°c (129°f)
Medium 57°c (135°f)
Medium well done 60°c (140°f)

Cooking time depends on weight and thickness.

Approximately 30 to 45 minutes per pound, 30 minutes for a thinner piece (around 1 inch) and 45 minutes for a thicker piece of meat. (Roast style)

Sous-vide cooking machine: https://boutique.ricardocuisine.com/fr/cuiseur-de-precision-sous-vide.html

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