I have an Anova, as do a few friends/family, and they've all been good. I usually actually use bags a step cheaper than ziplock and just keep the open side out of the water. Just be careful you don't puncture the bag. Any vacuum sealer would work if you have one.
ETA: Regarding sous vide, as others have noted, there is a minimum to make sure the whole piece of meat gets up to temp and cooks at that temp long enough (1-2 hours usually), and if you go beyond 4 hours, you start negatively affecting the texture.
Also, very important: if you use a marinade that tenderizes, or a tenderizer in general, I've had no success combining that with sous vide. It pretty much always screws up the texture. Anecdotal experience, I know. But wanted to share.
I know this is heresy, but I sous vide venison at 145 degrees. I just make sure to let it cool down before I sear, so it doesn't get any more done than 145. Again, personal experience, but if I go under 145 I tend to have GI issues.
ETA: Regarding sous vide, as others have noted, there is a minimum to make sure the whole piece of meat gets up to temp and cooks at that temp long enough (1-2 hours usually), and if you go beyond 4 hours, you start negatively affecting the texture.
Also, very important: if you use a marinade that tenderizes, or a tenderizer in general, I've had no success combining that with sous vide. It pretty much always screws up the texture. Anecdotal experience, I know. But wanted to share.
I know this is heresy, but I sous vide venison at 145 degrees. I just make sure to let it cool down before I sear, so it doesn't get any more done than 145. Again, personal experience, but if I go under 145 I tend to have GI issues.
