Sous-vide is a magical cooking tool every hunter should have. It always give perfect results! Let’s enjoy a delicious venison roast!
Honestly, this recipe will make any venison roast more tender than fillet mignon! Plus, the internal temperature will always be perfect!
However, there is a few rules I learned from experimenting with sous-vide that are important. First, use dry ingredients to season. Second, pat dry before searing. Third, sear after sous-vide cooking. Fourth, sear hot and fast.
Here are a few sauce ideas to serve with your roast:
Always Perfect Sous-Vide Moose Roast
Course: MeatsDifficulty: Easy4
servings20
minutes4
hours4
hours20
minutesIngredients
2 lb moose roast (or any venison)
1 tsp of salt
1/2 tsp of ground black pepper
1/2 tsp of garlic powder
4 branches of fresh thyme (or 1/2 tsp of dried thyme)
1 tbsp of vegetable oil
Directions
- Rub the roast with the salt, the pepper and the garlic powder. Place the roast in a plastic bag along with the thyme. Vaccum seal, or remove all the air from the bag when plunging it in the water bath.
- Fill a large container with water. Place your sous-vide cooker in the container of water. Set the sous-vide cooker to 131F (55C) for a perfect tender medium rare roast. Cook for 4 to 12 hours. (I prefer 4 hours, but you should experiment!)
- When the cooking time is done, remove the roast from the bag, dry with a paper towel and rest for 5-10 minutes. While the roast is resting, heat a skillet under medium-high to high heat. When hot, add the vegetable oil and sear the roast until brown on all sides. (The skillet should be as hot as you can bring it without the oil smoking)
- The sous-vide moose roast is now done! I recommend serving with a demi-glace (My recipe is here) or your favourite sauce, accompanied with your favorite side.
Recipe Video
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The moose roast can be replaced with any grocery bought beef roast (I recommend french roast).
- The moose roast can be replaced with a roast from any venison, such as deer, moose, elk, caribou, etc.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
