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Venison Roast Recipes
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<blockquote data-quote="Whisky" data-source="post: 240677" data-attributes="member: 661"><p>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. </p><p></p><p>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.</p><p></p><p>Based on this first cook, so far i prefer a reverse sear on my Egg or Yoder to the sious vide.</p></blockquote><p></p>
[QUOTE="Whisky, post: 240677, member: 661"] 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. [/QUOTE]
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