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Originally Posted by Drylok Sous vide and then seared in a cast iron skillet. Sous vide completely changed the way I look at a venison roast. Moist and tender, like roast beef. E7925FA4-E311-49DF-AEA3-5DACD1661DC2.jpg I gots the meat sweats just lookin at the photo.
F**K Cancer Just Damn.
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