Sous Vide Venison Roast | MeatEater Cook
Several years back I made a commitment to live off the land and to quit buying meat from the grocery store. While my husband is very supportive of this decision and provides the bulk of our freezer,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 1 – 2 lb. venison roast (top or bottom round)
- 2 tbsp. peppercorns
- 2 tsp. smoked salt/sea salt
- sprigs of fresh rosemary
- 3 cloves of garlic, smashed
- 1 shallot, sliced (or 1/4 small yellow onion)
- 2 tbsp. butter, divided
- Oil for cooking
- 1 C. venison/beef stock
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