Results 1 to 8 of 8

Thread: Venison Barbacoa-ish: Sous Vide

Threaded View

Previous Post Previous Post   Next Post Next Post
  1. #1
    Join Date
    Oct 2002
    Location
    on a river
    Posts
    1,656

    Default Venison Barbacoa-ish: Sous Vide

    I know some may see this as heresy or a glorified way of boiling meat but...

    I bought a sous vide machine a couple years ago and struggled at first. I put it away for a couple years but brought it back out recently for some beef short ribs. THey were great so I decided to give it another whirl with wild game.

    I thawed a roast out of the freezer and put it in the bag with some Chipotle in adobo peppers, cumin, ancho chile, and garlic. Put the bag in the water for 24 hrs at 165 degrees. When i came home from work i charred it on the grill with a mexican spice rub. Pulled it just like a butt and put it in a shell with some pico, sour cream, lime juice, and avocado.

    I was really pleased with it. Tender meat, not dry, and delicious for the whole family. Here are some links showing some of the process.

    The deer we ate:
    https://www.instagram.com/p/BeT-mSwh...twodogoutdoors

    Starting the sous vide process:
    https://www.instagram.com/p/BjqPkyhB...twodogoutdoors

    Finishing it up:
    https://www.instagram.com/p/Bjs03h7h...twodogoutdoors
    Last edited by mudminnow; 06-08-2018 at 12:02 PM.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •