Venison haunch

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Step 1

Set your Anova Sous Vide Precision Cooker to 56ºC / 132.8ºF
Step 2

Grind the black peppercorns using a coffee grinder.
Step 3

Rub the peppercorn and salt to reach every surface of the haunch.
Step 4

Place the haunch inside a vacuum sealer bag. (Fold over the top while you add the meat so that no juices get on the edge of the bag) Add some drops of liquid smoke into the bag. Seal the bag using a vacuum sealer.
Step 5

Prepare a water bath in a polystyrene box and set the temperature on your Precision Cooker to 56ºC / 132ºF for 72 hours. Make a hole in the lid and put your sous vide cooker thru it. This will prevent water evaporation as well as heat loses.

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Step 0

Remove the haunch from the bag and place it on a paper towel-lined plate. Pat it dry very carefully on all sides. Set the juices from the bag aside for gravy / sauce.
Step 1

Place a heavy cast-iron or stainless steel skillet with some vegetable oil over the hottest burner you have and preheat the skillet until it starts to smoke
Step 2

Seal the haunch.