I found some venison steaks from 2013 in the freezer--yes they were buried. Anyway, I decided to thaw and SV them. I know now why they were buried....they were cut kind of thin in order to make chicken fried venison. I decided to forge ahead and use them. Again, we raved about the SV way of cooking. Since they were so thin and I knew that I would be searing them after the water batch, I used a temp. of 120F (we like them rare) and did them for about an hour and half. Good stuff.
PS. The cut was the end of the backstrap.
