Rack of Venison

Looking to get into wild game? One of your first stop should be venison. With traditional cooking, this type of meat is difficult to do right. With your Anova? Perfect every time.

Author

James Beshada

I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Rack of Venison
• Salt
• Fresh Ground Pepper
• Thyme

Directions

1. There are many different types of venison. Antelope is readily available to me but any will work with this recipe
2. For a beautiful presentation, French the bones and tie up the roast so it will keep its shape
3. Generously salt and pepper the roast
4. Add your favorite aromatics. I love thyme with my venison. Bag the meat. With any large bones I will always double bag.
5. Set your Anova to 129 degrees F / 53.8 degrees C. And cook for 2 hours

Finishing Steps

1. When finished, pat dry and sear in a cast iron skillet till crispy. With awkward type meat I will also use a torch if available to get the hard to reach places
2. Enjoy!