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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » venison sous vide

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Author Topic: venison sous vide
RGKulas
Trad Bowhunter
Member # 40853

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Im preparing a venison roast Sous Vide (Pronounced Sue Veed) which is French for "under Vacuum) There are a lot of reasons and benefits to cooking very lean cuts of wild game using this method that are explained at the link below.

http://www.modernistcookingmadeeasy.com/info/what-is-sous-vide-cooking

Im using a bottom round roast from an archery killed doe.

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When cleaned up it has almost no fat meaning this cut of meat will be very dry and tough if conventional cooking methods are used.

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For flavor Im larding the roast with split cloves of garlic. You can lard a roast with frozen pieces of fat or bacon or onions or whatever you like. Without fat (fat equals flavor) these moisture and flavor additives will only enhance the flavor of the roast. Insert the tip of a knife to create a pocket and then slide your flavoring (in this case garlic) along side the blade while sliding the blade out of the roast.

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I rubbed the outside of the roast with a dry rub steak seasoning but salt and pepper would suffice and then vacuum sealed the roast and placed it in the refrigerator overnight.

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This roast will cook in the water bath for 6 hours at 135F. To ensure that there is water contacting all surfaces of the roast, I placed a canning jar ring on the bottom of the crock.

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Now the roast will spend the next 6 hours under water. This should produce a medium rare roast. Cooking Sous Vide means no matter how long I cook this roast (6 or 8 or 12 or 24 hours), It will never get hotter than the water bath but will only get more tender with time. Like slow smoked brisket, low temps and time are used to break down the collagen in the meat into gelatin.

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About an hour before the roast was finished I prepared some Hassleback potatoes with onion slices in between the slices.

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Posts: 194 | From: WI | Registered: Jan 2014  |  IP: Logged | Report this post to a Moderator
RGKulas
Trad Bowhunter
Member # 40853

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Then brushed with meted butter and topped with parmesan cheese.Baked at 425 for 45 minutes.

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In the final minutes of cooking the roast I Sautéed mushrooms onions, white wine, salt and pepper.

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After 7 hours the roast is finished.

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Its not much to look at right out of the bag. Its lacking the sear that we are used to with meat.

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Problem solved. Butane torch (not just for pastry chefs)

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Now the outer surface has the charred mahogany color which really does nothing but make the meat look nicer.

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Time for the big reveal. Medium rare.

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Add some glazed carrots to round out the plate. The meat is tender enough to cut with a fork.

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Posts: 194 | From: WI | Registered: Jan 2014  |  IP: Logged | Report this post to a Moderator
bretto
Contributor 2016
Member # 11278

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DAMN!!!!!!!

I like how you roll.

bretto

Posts: 2319 | From: Linwood, Ks | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
ronp
Contributor 2017
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Now that looks awesome! Thank you for sharing [clapper]

--------------------
Ron Purdy

TGMM Family of the Bow
NYTB
MTB

Posts: 5321 | From: Parish, New York | Registered: Dec 2005  |  IP: Logged | Report this post to a Moderator
Ga.boy
Contributor 2016
Member # 1935

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Wow, I'm going to try that! I always considered that cut to tough for anything but grinding. The sides look scrumtious as well. Wow again and thanks for sharing!

--------------------
"TGMM Family of the Bow"

"He who angers you controls you."
Unknown

"Get your facts first, then you can distort them as you please." Mark Twain

Posts: 2414 | From: Cedartown, Ga | Registered: Nov 2003  |  IP: Logged | Report this post to a Moderator
Izzy
Contributor 2016
Member # 10828

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Very nice! Is that water bath a special gadget or is it a crock pot at low temp? Id like to try this, even those tater look crazy good.
Posts: 8503 | From: latham, new york | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
RGKulas
Trad Bowhunter
Member # 40853

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Just a crock pot.
Posts: 194 | From: WI | Registered: Jan 2014  |  IP: Logged | Report this post to a Moderator
neuse
Trad Bowhunter
Member # 10875

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Wow, that is a great looking meal.
Posts: 192 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
Ryman Cat
Contributor 2017
Member # 8164

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Now I will have to try this. It looks great well presented. [thumbsup]
Posts: 871 | From: warminster Pa.18974 | Registered: Jan 2006  |  IP: Logged | Report this post to a Moderator
goingoldskool
Contributor 2017
Member # 38326

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I'm getting VERY hungry looking at that!!!!!!

I will definitely check this out!

Thanks, brother!

God bless,
Rodd

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"NO GOD, NO PEACE-KNOW GOD, KNOW PEACE" side of a barn along I-70, eastern Kansas
Rodd Boyer
Blk Widow PL-III
53#@28

Posts: 790 | From: nw missouri | Registered: Feb 2013  |  IP: Logged | Report this post to a Moderator
DennyK
Trad Bowhunter
Member # 1306

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Mouthwatering!! Great Job.

Denny

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Jeremiah 29:11 For I know the thoughts that I think toward you, saith the LORD, thoughts of peace, and not of evil, to give you a future and a hope.

Posts: 1403 | From: Hudsonville,Mi | Registered: Jun 2003  |  IP: Logged | Report this post to a Moderator
ed cowden
Contributor 2016
Member # 1312

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135 the magic number. Who knew.
Posts: 433 | From: virgina | Registered: Jul 2003  |  IP: Logged | Report this post to a Moderator
Greg_M
Contributor 2016
Member # 41194

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Thanks for the menu idea RGKulas. It was gooood :-)

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Posts: 34 | From: Vancouver Island, Canada | Registered: Mar 2014  |  IP: Logged | Report this post to a Moderator
   

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