Antelope Roast

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I'm a bit late to the sous vide game. I've had the circulator for years and not used it until today. Pictured here is antelope roast. 3 hours at 110 degrees with garlic and rosemary. Seared and butter basted with more garlic and rosemary in cast iron. Left to rest for 5-10 minutes. I have mixed feelings... The good: Tender. Ridiculously tender. Very easy to do. Very consistent cook edge to edge. The bad: I seasoned the hell out of it and it's still under-seasoned. Putting salt on warm meat doesn't react the same as raw/fresh meat. I can probably fix this. Tenderness is overrated. I don't like how the tougher bits of fat and connective tissue within the meat weren't rendered or broken down at all. Not sure that the aromatics in the vac bag with the meat actually entered the meat at all. And then the aromatics in the pan during the butter baste didn't enter the meat either. I presume this is because warmed meat doesn't receive flavor the same as raw meat. Synopsis: Looking forward to playing with the method. Given that it's my first try, it's hard to say if the downsides are a failure of the method or my execution. It's always nice to have another trick in the kitchen.
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Ingredients for 2

  • Antelope roast - approximately 2 pounds.

  • Rosemary - 3 sprigs

  • Garlic - 6 cloves

  • Kosher Salt - Lots

  • Butter - Lots

Directions

  • Step 1

    Add 2 sprigs rosemary and 4 garlic cloves to bag. 2-3 hours at 110 degrees for rare.

  • Step 2

    Once done in sous vide, heat cast iron over medium-high heat with olive oil a bit of butter until smoking. Season the hell out of the roast with kosher salt. Sear on one side then add remaining rosemary, garlic, and butter to pan. Baste with butter while moving roast around to ensure consistent sear on all sides.

    • Finishing Steps

    • Step 0

      Rest for at least 5 minutes. 10 is better. Finishing with gremolata or some other light, acidic component is a nice complement to the savory meat.

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110 F / 43.3 C Recipe Temp
Recipe Time
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