- Jun 11, 2013
- 2,638
- 822
looking through one of our freezers the other day and saw a nice venison roast. The last one I Sous vide for 12 hours I believe and it still wasn’t where I wanted it to be so Sunday around 5pm I put it in the bath for Monday’s dinner.
26 hours later at 7pm I pulled it out, and the wife browned it in a hot pan. The roast was way more tender than the ones I’ve done for less time in the past. I’ll continue to use this 24+ hour method on these venison roasts in the future as they can be pretty tough.
Fresh outta the bath! You could feel how tender the meat was while it was still in the bag!
Right outta the frying pan. Browned up and ready to eat!
After a half hour rest and ready to slice!
Sliced up nice, a perfect 133 degrees! Wife said it wasn’t done enough. Apparently she didn’t read when I wrote “a PERFECT 133 degrees” :)
Final plate. Hooper the Wonder Dog waiting for hers. You know she got some. Team Wonder Dog gets special privileges around here!
After dinner mints. Completed the whole meal!
Nothing fancy but I learned a lot. On these real lean, tough venison cuts you really need to go past the 6-12 hour mark. This one ended up 26 hours because that’s when I was ready to pull it. I’ll aim for 24 next time. Can’t imagine these much or a difference.
Thanks for looking,
Scott
26 hours later at 7pm I pulled it out, and the wife browned it in a hot pan. The roast was way more tender than the ones I’ve done for less time in the past. I’ll continue to use this 24+ hour method on these venison roasts in the future as they can be pretty tough.
Fresh outta the bath! You could feel how tender the meat was while it was still in the bag!
Right outta the frying pan. Browned up and ready to eat!
After a half hour rest and ready to slice!
Sliced up nice, a perfect 133 degrees! Wife said it wasn’t done enough. Apparently she didn’t read when I wrote “a PERFECT 133 degrees” :)
Final plate. Hooper the Wonder Dog waiting for hers. You know she got some. Team Wonder Dog gets special privileges around here!
After dinner mints. Completed the whole meal!
Nothing fancy but I learned a lot. On these real lean, tough venison cuts you really need to go past the 6-12 hour mark. This one ended up 26 hours because that’s when I was ready to pull it. I’ll aim for 24 next time. Can’t imagine these much or a difference.
Thanks for looking,
Scott