Not sure if I would do it in foil. I've never done my venison tenderloins like that. Though at home, I butterfly them, wipe them with olive oil and season them (pepper, rosemary and a little garlic salt) and then flash grill them...
Now that I got a sous vide every steak has been done in that. Perfect every time. I actually have very little concern spending too much on dry aged ribeye because they turn out so perfect. I'd rather spend $25 on a dry shed ribeye steak SMS sousvide it at home then get a shitty steak for yeahi've the price at a restaurant. My wife gobbled up venison backstraps thinking it was beef. She heard no idea, and loved it. She eats plenty venison but complains it's not as good as beef.
Not sure I would eat one right out of the deer. I won't eat any cuts but the tenderloins for at least 5 days. Right out of the field you're risking tough meat from rigor mortis. Doesn't matter if it's a young deer or not, rigor mortis will cause meat to be tough.
Easy to over cook. Low heat, use a temp probe. We use a prum reduction sauce, great.
Not sure I would eat one right out of the deer. I won't eat any cuts but the tenderloins for at least 5 days. Right out of the field you're risking tough meat from rigor mortis. Doesn't matter if it's a young deer or not, rigor mortis will cause meat to be tough.
Agreed,even if you freeze the meat right after it is harvested you still need to let the meat sit after thawing out for a day or so to get rid of the rigor mortis.