Sous Vide Exotics

STEbbq

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#1

Sous Vide Exotics

April 13, 2025, 10:33 AM

I have some small steak-like cuts of alligator, elk, ostrich, and some regular steak (whatever the fancy cut is called) off a prime rib roast.

I am inclined to think sous vide given the size. Would 131 for 90 minutes be a good place to start for everything?

Seasoning would be just salt and pepper.
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Last edited by STEbbq; April 13, 2025, 10:39 AM.
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Davek8282

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Location: Prince George, B.C.
#2

April 13, 2025, 01:11 PM

I concur, should end up with some delicious food, I would add a touch of garlic to the salt and pepper.
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MBMorgan

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#3

April 13, 2025, 04:03 PM

Uh … no raw garlic in the SV bag, please. That’s just an invitation to botulism. Garlic powder would be safe, though.
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#3.1

STEbbq commented

April 13, 2025, 04:05 PM

Editing a comment

That is what I was thinking too. Garlic powder. Can’t hurt.

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