Venison Haunch

Marinated with I shot of soya and maple syrup, crushed garlic clove, sage and rosemary. Finish on a smokey flame grill.

Author

alifreerange

Prep Time: 00:04

Recipe Time: 00:40

Temperature : 131.9F / 55.5C

Ingredients

• Venison haunch or loin

Directions

1. Set your Anova Sous Vide Precision Cooker to 125.6ºF / 52.0ºC.
2. 52 degrees for 45mins (min) Per 180kg portion

1. Flame grill with wood chips on a BBQ