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Venison roast this evening with roasted veggies....we eat a lot of venison and this one was phenomenal. Sous vide for 24 hours with a little fresh rosemary, celery, seasame oil, Worcestershire sauce and pepper. Finished the roast by browning it in bacon drippings and made a light sauce with the au jus, brandy and cabronet My kids loved it and my wife and I agreed that we would have gladly payed $50.00 a plate for the meal. The SousVide is the best investment we have ever made for our kitchen.
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1986 3.2 Carrera
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