A moose roast with the sous-vide.
That thing has been an absolute game changer for cooking game meat. I've never had more tender wild meat in my life until I got one.
Stuff some garlic into it, toss some rosemary in the bag and in it goes for ~8-10 hours @ 133 degrees.
Out it comes for a quick sear in a buttery pan and it's absolutely perfect every time.
One day I'll learn how to upload pictures on here!
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