Venison Roast

Author

Jonathan Lloyd

Prep Time: 00:20

Recipe Time: 15:00

Temperature : 131.2F / 55.1C

Ingredients

• Venison roast ~1kg
• Fresh Rosemary Sprigs
• Salt
• Pepper
• 3 Garlic Cloves
• Butter
• 1/4 Red Wine

Directions

1. Set your Anova Sous Vide Precision Cooker to 55.1ºC / 131.2ºF
2. Let the roast rest at room temp for about 30min
3. Pat the roast dry then sprinkle with coarse sea salt and cracked pepper
4. Heat a large frying pan (stainless is best) to high heat and add about 1Tbsp of butter then sear the roast until browned. Remove the roast and let rest for ~5min
5. Deglaze the pan with red wine to lift the fond. Reduce this down by half.
6. Sprinkle the roast with a small amount of the salt and pepper again the place it in a vacuum seal or large ziplock bag with the crushed garlic cloves, rosemary and reduced juices from the pan.
7. Submerge the package in your sous vide and cool for 15 hours (8 for a 1/2kg roast)

Stove Top

1. Remove the roast from the sous vide and let it rest still sealed in the bag on the counter top for about 30minutes
2. Keep the juices from the roast by pouring them through a fine strainer into a measuring cup
3. Heat a large pan on high heat. Pat the roast dry (you will get a better crust if the outside is dry when it goes in the pan)
4. Add 1 Tbsp of butter and some cooking oil to the pan and sear the roast briefly until you have a nice brown crust, don’t leave it too long as you don’t want to cook it more in this step if possible.
5. Let the meat rest off the heat while you deglaze the pan with the juices preserved in the measuring cup. Reduce this down to form a Jus and season to taste.
6. Alice the roast thinly and serve with horseradish and the jus on the side in a small vessel for dipping.