I still say the answer is no, but the sous-vide venison steak I recently ate did make me question my convictions. It was perfectly cooked to medium rare, had that great venison flavor I love, but most notably, was the tenderest piece of deer I’ve ever eaten. Not mushy tender, but with the kind of tooth you’d expect from an expensive, dry-aged filet mignon. The problem is, the steaks don’t look that great when they come out of the bag, which is where a blowtorch comes in handy. Okay, we did sear ours on a screaming-hot cast-iron skillet, but a torch is way cooler.