Meat Eater Sous Vide Venison Roast

[futureagg]

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

https://www.themeateater.com/cook/recipes/sous-vide-venison-roast-recipe

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[erikhimmel]

Delicious

[141edge]

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!

[texashunter]

Looks good

[Bmaker8709]

Wow. That's happening this weekend, thank you for sharing!

[RifleBowPistol]

That looks great, would love to try it.

[TD2000]

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.

[Maddies Dad]

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?

[tdwinklr]

anything from this guy's cookbook or videos is just awesome and makes you want to kill something then prepare it!

[CoachJoe]

What Temp./time?

[critter69]

What Temp./time?

130-135 depending how you want it cooked, 6-8 hours in the bath. It’s 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 it’s bad, but there are far better ways we like. **** thing just sits in the corner. I use it to “ reheat” meals at camp, and that’s 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, it’s been a long while sense we used it, should make sure it still works at least.

[Ætheling]

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.

[ArcheryNerd]

That looks awesome