Quote:
Originally Posted by GloryDayz
On a whim my son and I have decided to do a deer roast sous vide. Should be interesting.
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OK fellow hunters, I might be onto something... Wow, this was awesome. And only 4 hours in the sous vide. Next time it'll be 6, maybe 8, hours in the water, but I an waaaaay happy with my first attempt (with only salt and pepper, no brining or anything). Here's the progression after the water: before the sear, after the sear, buttered and tented, and the final product.
