I had a small venison roast (tip, I think? That one from the thigh). Cooked it at 122 for 4 hours, seared, and served with a red wine, mushroom, and beef stock reduction. Sorry for the shitty pic, it was just a quick snap before eating.
by on_the_nightshift
2 Comments
Half the plate is empty. Use smaller plates.🤔
Looks like a great feed.