Bottom Round Roast

Grant County young 5point buck harvested Dec2019 Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing 1 vac sealed bag of frozen meat placed directly from freezer into sous vide 1lb8oz & bag 2”x 5”x7” meat

Author

MiKa Bottrell

Prep Time: 00:05

Recipe Time: 24:00

Temperature : 125F / 51.7C

Ingredients

• Nothing added to vac bag

Directions

1. Frozen vacuum sealed bag plaved directly into sous vide @125F

Finishing Steps

1. Sear with avocado oil, butter, salt, pepper, garlic powder, cast iron pan hot enough to make oil smoke