Sous Vide Venison Pot Roast with Harissa

Ingredients for 6

• 1 (3- to 4-lb) venison roast

• 4 Tbsp unsalted butter

• ½ cup harissa paste

• 2 tsp ground cumin

• 2 tsp ground turmeric

• 1 tsp ground cinnamon

• 1 tsp fine salt, divided

• ⅓ cup Greek yogurt

• ⅓ cup sour cream

• ¼ cup goat cheese

• 2 cloves garlic, chopped

• 10 sprigs fresh cilantro, chopped

• 5 sprigs fresh mint, chopped

• Zest and juice of 1 lemon

• ¼ tsp freshly ground black pepper

• 1 pack instant gravy mix

Directions

• Step 1

  Attach an Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68°C).

• Step 2

  Trim the venison roast of all fat and connective tissue and truss with butcher's twine to maintain its shape while cooking. Transfer to a vacuum-seal bag with the butter.

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  Step 3

  In a small bowl, mix together the harissa, cumin, turmeric, cinnamon, and ½ teaspoon of the salt. Add to the bag with the roast.

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  Step 4

  Vacuum seal the bag with the roast and transfer to the water bath. Cook for 30 hours.

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  Step 5

  When the roast is close to finished, make the yogurt sauce: In a medium bowl, mix the yogurt, sour cream, goat cheese, garlic, cilantro, mint, lemon zest, lemon juice, pepper, and remaining ½ teaspoon salt until well combined.

• Finishing Steps

• Step 0

  Remove the roast from the bag and transfer to a cutting board. Pour the cooking liquid into a pot. Bring the cooking liquid to a simmer over medium-high heat and whisk in enough gravy mix, still simmering, until the sauce coats the back of a spoon.

• Step 1

  Slice the roast into ¼-inch-thick pieces, place into the gravy, and bring to a gentle simmer to heat through.

• Step 2

  Serve the pot roast with the yogurt sauce and the sides of your choice.

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