Sous Vide Venison Roast - The HuntingPA.com Outdoor Community
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post #1 of 7 (permalink) Old 11-19-2019, 04:20 PM Thread Starter
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Sous Vide Venison Roast

I use a Sous Vide to cook my venison roasts, and they come out perfect evey time. Sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. The way I cooked this roast was I completely seasond the entire outside of the roast with satl & pepper. I then placed into the bag. I then added rosemary and several cloves of fresh garlic. Then I vacuum sealed the bag. I then place the bag into a pot of water heated to 122 degrees by the Sous Vide. I left in the 122 degree water for 10 hours. The Sous Vide keeps the temperature at a constant heat and it also circulates the water. When i got home from work, I heated a cast iron skillet at the High Setting on a gas burnerfor several minutes. I then added a little olive oil and then proceeded to sear all sides of the roast to a nice dark brown/black color, it took maybe 5 minutes total. I figured doing this increased the temperature of the meat to the 128 degree mark. When it was finished, it was a perfect medium rare all the way through,plus, not one bit of it gets dried out. You can't over cook the meat with a sous vide. It's the only way to make venison roasts for me.
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Last edited by PAtradarcher; 11-19-2019 at 05:10 PM.
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post #2 of 7 (permalink) Old 11-19-2019, 04:38 PM
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sounds good and looks real good and delicious .sounds easy to make. thanks for sharing
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post #3 of 7 (permalink) Old 11-19-2019, 04:50 PM
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Sous Vide is the way to go with just about any larger cut of red meat. Second to that I would say is the reverse sear which gives you similar results but in a shorter time frame.

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post #4 of 7 (permalink) Old 11-19-2019, 04:55 PM
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another way to make a roast is to roast it in a regular roaster until it is almost done ,take it out and put a can of cream of mushroom soup on and put back in until done
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post #5 of 7 (permalink) Old 11-19-2019, 05:16 PM
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I wish I had one of those things, I have a ton of elk roasts in my freezer.

When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!
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post #6 of 7 (permalink) Old 11-19-2019, 07:17 PM
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Sous vide is awesome. Certainly my new favorite method to cook roasts, steaks, etc...
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post #7 of 7 (permalink) Old 11-20-2019, 05:54 PM
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I just ordered a Sous Vide heater from Amazon along with a supply of reusable bags of various size, the bags come with a vacuum pump. They will be delivered tomorrow. I have a freezer full of elk roasts I am hoping will be more tender using this method.
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When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!

Last edited by Woods walker; 11-24-2019 at 07:19 AM.
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