Venison Roast

Ingredients for 8

• Venison roast ~1kg

• Fresh Rosemary Sprigs

• Salt

• Pepper

• 3 Garlic Cloves

• Butter

• 1/4 Red Wine

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 55.1ºC / 131.2ºF

• Step 2

  Let the roast rest at room temp for about 30min

• Step 3

  Pat the roast dry then sprinkle with coarse sea salt and cracked pepper

• Step 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

• Step 5

  Deglaze the pan with red wine to lift the fond. Reduce this down by half.

• Step 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.

• Step 7

  Submerge the package in your sous vide and cool for 15 hours (8 for a 1/2kg roast)

• Stove Top

• Step 0

  Remove the roast from the sous vide and let it rest still sealed in the bag on the counter top for about 30minutes

• Step 1

  Keep the juices from the roast by pouring them through a fine strainer into a measuring cup

• Step 2

  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)

• Step 3

  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.

• Step 4

  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.

• Step 5

  Alice the roast thinly and serve with horseradish and the jus on the side in a small vessel for dipping.

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