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Old 10-28-2020, 02:56 PM   #1
futureagg
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Default Meat Eater Sous Vide Venison Roast

This recipe is amazing. Follow it to a T and it will be like eating filet mignon.

https://www.themeateater.com/cook/re...n-roast-recipe





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Old 11-04-2020, 03:44 AM   #2
erikhimmel
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Delicious
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Old 11-04-2020, 06:23 AM   #3
141edge
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Looks great! Really need to try this, got a machine for Christmas last year and never took it out of the box. Going to HAVE to now!
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Old 11-04-2020, 06:43 AM   #4
texashunter
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Looks good
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Old 11-04-2020, 07:32 AM   #5
Bmaker8709
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Wow. That's happening this weekend, thank you for sharing!
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Old 11-04-2020, 08:16 AM   #6
RifleBowPistol
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That looks great, would love to try it.
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Old 11-04-2020, 09:24 AM   #7
TD2000
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Just getting ready for second sear. Got the au juice saved. It's what for dinner and lunch this weekend at ranch for opening weekend. Only difference, using an elk top roast. Looks great and can't wait to dig into it.
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Old 11-04-2020, 10:36 AM   #8
Maddies Dad
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When the recipe says to de-glaze the pan, do you leave the heat on high from when you were searing the meat, or do you turn it down/off?
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Old 11-04-2020, 10:41 AM   #9
tdwinklr
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anything from this guy's cookbook or videos is just awesome and makes you want to kill something then prepare it!
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Old 11-04-2020, 12:34 PM   #10
CoachJoe
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What Temp./time?
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Old 11-04-2020, 02:11 PM   #11
critter69
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Quote:
Originally Posted by CoachJoe View Post
What Temp./time?
130-135 depending how you want it cooked, 6-8 hours in the bath. Itís in the directions.
I have the Sous vide machine but we just haven't cared for any thing we have made in it, not saying itís bad, but there are far better ways we like. **** thing just sits in the corner. I use it to ď reheatĒ meals at camp, and thatís about it. Bought a pear burner, because that was supposed to be the secret to Sous vide also, that gets used even less. All the recipes are so close, but I may give this shot, itís been a long while sense we used it, should make sure it still works at least.

Last edited by critter69; 11-04-2020 at 02:20 PM.
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Old 11-04-2020, 02:42 PM   #12
∆theling
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Quote:
Originally Posted by Maddies Dad View Post
When the recipe says to de-glaze the pan, do you leave the heat on high from when you were searing the meat, or do you turn it down/off?
Deglaze at a lower heat. If you burn the fond (the delicious crusty bits on the bottom of the pan that develop all sauces and gravies) it will taste bitter. Red wine or any liquid for that matter will remove the fond (de glaze) at low temperatures.
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Old 11-05-2020, 02:53 PM   #13
ArcheryNerd
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That looks awesome
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