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Venison Sou Vide

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    #1

    Venison Sou Vide

    I've got a some Venison ham roasts I'd like to try in the sou vide. I was thinking about cooking for 12 hours at 135. Has anyone tried this yet? Any thoughts or suggestions are welcome.
    Thanks!
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    #2
    I would compare that to a sirloin tip roast off a fat calf. Lean and really good to sous vide then sear. I would run 131.5 myself.

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      #3
      I've done backstrap "fillets" at 130 then seared and they were awesome. Longer for a "back leg roast" should work great! Let us know.

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        #4
        We look forward to your results!

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          #5
          Anxious to hear how this comes out.

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            #6
            Thanks everyone, I'll be sure to post once I get around to cooking it!

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