26 hour cook at 132 F
I vacuum sealed it with butter, fresh rosemary, fresh, sage, and some chunks of raw beef fat that I trimmed from the steak.
I finished it by searing it on a hot grill. I did not have anything cast-iron that was big enough other than a griddle.
First time cooking venison. (First deer I harvested as well! I dressed it and butchered it too.) The cup in the bath was to keep the leg submerged.
It was tender and delicious.
by fridgemadness
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
That looks fantastic
Hey, someone else with the (OG?) red Anova! Mine’s still been trucking along since 2014 too!