It has been almost a week since I put my Tioga PA red stag doe meat in the freezer. After viewing some online recipes, I honestly got a meateater attack, so I grabbed a small backstrap section from the freezer and sous vide it in a 125ºF water bath (below) for a few hours till it hit 120F.

The sous vide does a great job in prevention of overcooked venison. Set it for time and temperature and forget it. 

Next, I lightly seasoned the meat with Montreal steak seasoning and a touch of garlic powder. Then…

Then hickory smoked it at 225ºF on my Traeger for an hour till it hit 123F internal temp. 

I cranked up my Weber grill to 400F and quickly seared the meat.

I put a temp probe in the meat at the end of searing. It read 125F. 

The meat came out rare to medium-rare. And so tender and delicious.

I had some leftover cooked Basmati rice and mushrooms and served that with it. Wow!

Can’t wait for more to eat and serve to family!

Good Hunting!