Cooking Game Sous Vide

I have some Dall Sheep, and Caribou that I would like to cook Sous Vide this weekend. The game meet is delicious but is VERY lean and tends to dry out in the cooking process. Would you recommend I use the time and temperature chart for beef, pork or something else?

Thanks in advance for your advice!

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tangma27

You're going to have to tell us the cuts you are planning to cook

Mark_227821

Sorry, that makes total sense!! How about a steak and a roast. I'm working with a Dall Sheep and Caribou. Please let me know if you need additional information.

Afonso_Tito_de_Morais_164825

For the sheep I'd guide myself as if it was lamb, if it has a fat pack, don't pre-sear it as it may develop a little nasty flavour from it. Aim 57-60C for medium rare. Depending on the thickness, it'd probably take 45m to 1h30 for steaks and 1h30 to 3h for the roast, again, depending on thickness.

Afonso_Tito_de_Morais_164825

About the caribou I honestly have absolutely no idea.. But maybe about the same if it's a meat that's cooked rare? Or is it not? Please tell me, I'd kill to try it!

pio_kijio_1735766

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