Reel Therapy
Well-Known Member
Well decided to get a little creative over the weekend with a venison backstrap roast. I first made a marinade/sauce for it using sautéed onions, salt pepper, balsamic vinegar, Worchester sauce, turmeric, coriander, garlic and oregano. Once onions were clear I added remaining ingredients and reduced the liquid. I then took roast and put into vac bag with reduced sauce and sealed. Set the Sousvide for 130 and let it cook for about 6 hours. I took it out put on BBQ for a min to brown outside, while I was doing the browning I put the sauce back in pan and further reduced it, all I can say is WOW! It turned out amazing. I paired with a nice bottle H3 red wine and dinner was complete.
I will for sure be doing this one again.
I will for sure be doing this one again.