He gave me about ten pounds of venison from a doe he harvested this fall and among it was a 1.5 lb tip roast. Seasoned with rosemary and garlic and into the sous vide at 130 for 24 hrs. Then into the fridge for another 24 hrs. Seasoned with Montreal steak and browned at 500 F and let to cool and sliced. I am glad I ent 24 hrs in the sous vide as it would have been tough as a tire boot otherwise. It is absolutely delicious and I am grateful to my cousin for his gift.