Venison Roast

Will be medium rare with the texture of filet mignon. Very moist and tender. Will melt in your mouth.

Author

Fat Pat

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 130F / 54.4C

Ingredients

• 2-3 Lb Venison Roast
• Salt & Pepper

Directions

Finishing Steps

1. After Sous Vide for 24 Hours take out and dry Roast. Then spray with Avocado or olive oil Then re-season with Black Pepper and Salt. Use a HOT Smoking Cast Iron Skillet And sear all sides. Sear each side 30-45 seconds and continually turn until the Roast is well seared on all sides. Usually 2-3 minutes. Add butter towards the end of searing covering roast with butter. Remove from skillet and can serve immediately. Cut into 1/4 inch strips. Should be medium rare and have the texture of filet mignon and be very tender, moist and melt in your mouth.