Rack of Venison
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.
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Ingredients for 3
Rack of Venison
Salt
Fresh Ground Pepper
Thyme
Directions
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Step 1
There are many different types of venison. Antelope is readily available to me but any will work with this recipe
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Step 2
For a beautiful presentation, French the bones and tie up the roast so it will keep its shape
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Step 3
Generously salt and pepper the roast
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Step 4
Add your favorite aromatics. I love thyme with my venison. Bag the meat. With any large bones I will always double bag.
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Step 5
Set your Anova to 129 degrees F / 53.8 degrees C. And cook for 2 hours
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Finishing Steps
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Step 0
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
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Step 1
Enjoy!