Trust me; when I heard the "24-hour" timeframe, I was a little upset. That's not how I work. I'm hungry, I eat. I put that past me for just a moment and prepped a fresh '17 Upstate NY venison roast for a 24-hour Sous Vide pool-party.
Sous vide (pronounced soo-veed) means “under vacuum” in French. It is a gourmet culinary technique long used by chefs worldwide, but with advances in consumer tech, it's now accessible to home cooks. The sous vide cooking technique involves cooking food in pouches (I use vacuum sealed, food-grade plastic bags), submerged in a water bath held at a precisely controlled temperature.
I use an Anova brand Sous vide Precision Cooker with Bluetooth capabilities. The Bluetooth option is great for a few reasons. It hooks directly to my iPhone and allows me to set, monitor, track, or change the temperature of the cooker. It also offers push alerts to let you know when your water is up to temp and when your cooking is complete. The Anova app is great too as it contains a lot of recipes and cooking suggestions for most common cuts of meat.
I allowed the roast to thaw to room temperature, I patted until dry and coated with a modest amount of Carving House blend seasoning. From there, I sealed into a vacuum sealed, air-tight, food-grade bag and dropped it into the pre-heated 130* bath aiming for a medium-rare finish.
I had the same questions you're probably thinking right now. 24 hours... won't that dry it out? Won't it be overcooked? O, quite the contrary. This roast ended up being one of the best tasting slabs of meat I've ever had. Unlike direct contact heat, the sous vide immersion bath will maintain the finish and the duration will only better the texture of the meat.
To finish the prep, I seared the roast using an olive oil-coated cast iron skillet. 30 to 60 seconds per side and that was it. Slice and serve warm!
The results went far beyond my expectations, and the left-overs have been *almost* just as good as the original entre.
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