Venison Roast Recipes

SDMF

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Guy, have you/do you add seasoning before or after you use your hot-water machine?
 


ktm450

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thank you all for the tips and advice! making me hungry! lol
 

guywhofishes

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Guy, have you/do you add seasoning before or after you use your hot-water machine?

no

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it’s just so different than spice rub and low slow on a grill/smoker

sous vide sorta makes spices “meh” - hard to explain

having spice/flavor in tender cooked meat like pulled pork is heavenly

but having that same flavor in rare meat tissue (like in a great steak) somehow ends up gross

again - hard to describe - and maybe it’s just me, but sous vide can slowly put flavors where they don’t belong
 

espringers

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Ya. That's why I asked too. I've had some not so good experiences with spices and my sous vide. Best have been straight salt and pepper. Yet lots of recipes call for all this fancy shit that i cant seem to get to turn out right. Totally with you on the reductions
 

SDMF

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How about a few drops of liquid smoke pre-water bath?
 


Whisky

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I used sious vide thingy for the first time a couple nights ago. I matinated a venison sirloin tip overnight in a mixture of Allegro, liquid smoke and other seasonings. It went into the bath around 10:30am the next day at 120 degrees. I seared it first in a hot pan with some butter and oil. Around 6 or so we finished it on a Traeger until the IT was 127.

I had mixed feelings about it. Tenderness was real good no doubt. Texture reminded me of prime rib, maybe even more mushy that that. It was not juicy though like you would get if you grilled similar piece of meat to the same temp. Im not sure how to explain that because it was definitely medium rare. The water definitely cooked it more even.

Based on this first cook, so far i prefer a reverse sear on my Egg or Yoder to the sious vide.
 

guywhofishes

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I’m not a fan of using sous vide as a slow cooker.

Its true purpose is to heat evenly throughout - allowing one to finish and plate at their convenience. That’s why restaurants rely on them.

I tried the whiskey long term slow cooker deal one time too. It changed things... tender but, meh. I’d never go past about 3 hours. If something is that tough it needs traditional slow cook methods.

Sous vide isn’t a miracle worker - just a precision heater.
 

espringers

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It's a bit more than that imho. I've had great luck with fatties cuts like Chuck or similar that are tough by nature but have lots of marbling to be broken down and add flavor. 48+ hours does wonders to cuts like that. Poor mans prime rib. Better probably.
 


guywhofishes

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It’s all about personal taste I guess.

I braise a chuck @ 325 with veggies for 3.5 hrs or so and it’s awesome every time - as is - old school.

Not really motivated by “super tender prime rib mush” texture all the time.

God gave me decent teeth and my brain gets satisfaction using them I guess.

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48 hrs? good gravy!
 

espringers

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In hindsight, it wasnt quite 48. Regardless, doesn't really get mushy. Just reminds me of a slow cooked roast only medium rare. Will try share a link later. Not sure what it would do to a leaner cut though. Winter project...

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https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/

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I've done 2 sort of like this. One I wasn't happy with as I had something in the rub that didn't dare so well after all that time. Salt and pepper one was great. I haven't done it since last winter or spring. So, I am trying to remember hours. I know it was over 24 both times. But, I am thinking I put them in late evening after supper and ate 2 evenings later. Or maybe Sunday or Saturday afternoon and eat the next night. Could have been one of each I guess.
 

Wags2.0

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Meat sitting in 130 degree water for 2 days makes me not hungry anymore
 

espringers

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Well wagatron, it's not actually in contact with water. Just gotta try it. Only difference between 24 and 48 hours is tenderness really. And I don't call it mushy by any means. Will see if I can find a pic from one of my group texts. Killing time in the vehicle...
 

SDMF

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Meat sitting in 130 degree water for 2 days makes me not hungry anymore

Give me a couple days notice when you want some in-person instructions on the grilling method I outlined above. I'll defrost an elk roast, get a good bottle of red wine and walk you through it step by step.

IMG_1899.jpg

IMG_9317.jpg
 
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Wags2.0

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Give me a couple days notice when you want some in-person instructions on the grilling method I outlined above. I'll defrost an elk roast, get a good bottle of red wine and walk you through it step by step.

b1859376d5fa6de84416ec6126e0ca7b_width-600.jpg

b1859376d5fa6de84416ec6126e0ca7b_width-600.jpg

Eff word. Hungry again
 

ktm450

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Give me a couple days notice when you want some in-person instructions on the grilling method I outlined above. I'll defrost an elk roast, get a good bottle of red wine and walk you through it step by step.

b1859376d5fa6de84416ec6126e0ca7b_width-600.jpg

b1859376d5fa6de84416ec6126e0ca7b_width-600.jpg

dang that looks amazing!!!
 

ktm450

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Well everyone i did the roast last night. Turned out better then i thought and even the wife liked it! Justed used an applewood dry rub from scheels and followed the instructions given earlier in this post using the grill. I think the only thing i would do next time is maybe try and get is a smoke flavor of some sort.
 

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SDMF

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Small meatloaf pan full of damp smoking chips right when you put the roast on to sear.
 


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