Pork steak (or pork tenderloin to some) is a tricky enough cut of meat. If you want it moist, you risk serving it raw. If you err on the side of caution your meal could be as dry as my late grandmother’s sherry. This is one cut of meat where sous vide can really shine.
If one is a regular blogger, it behoves one to have a schedule and to stick with it. Mine is weekly, Tuesday 10:00AM Irish time (actually British time but Brexit, if it ever happens, may put paid to that). I have had enough and need a bit of a break to recharge the batteries and get my act together. So, instead of posting something new and exciting, I encourage you to look back through the 49 lamb recipes I have here on the blog. I will highlight my top 5 for Easter and then I’m off to the west of Ireland to ride my bicycle, drink pints and talk nonsense. Enjoy your Easter, you have a few days to prepare for it.
This is a recipe for Venison Haunch Sous Vide. It is also a plea for Ireland to fix the venison supply chain. There are reputable suppliers. But, it still operates in a bit of a grey market with significant poaching a nod and a wink