So a friend is giving me an "Elk Roast" and would like me to cooking it sous vide. I have never done any game and I am not sure as to the size or what kind of a cut a "roast" is. I can't really get any more info on it. Since I have never cooked game in one of my circulators I was wondering if you all had any suggestions on how I should prepare it or any good time and temp references I could use.
