Venison Roast

This is for rear leg of venison. Approx 2-3lbs

Author

Jake Knier

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• 1 vidalia onion chopped
• 1 tbsp rosemary
• 1 tbsp thyme
• Salt and pepper to taste
• 3 cloves garlic chopped

Directions

1. Add all into bag with a little olive oil (2 tsp)

Finishing Steps

1. Separate and save garlic/onions (we will use later) Let roast rest 5 min. Pat dry Sear (I used a blow torch but pan sear will work) Slice into 1/2 in steaks Serve over onion and garlic saved from bag