Go to the Recipe: Venison Loin Roast
I have opinion about this, This recipe can be applicable to business restaurant because this is very easy material and cooking to be tried and this only uses few kitchen equipment to be served. Last, this is not new one but I can try with different material and additional food.
@Nell Welch spam
I thinks we should now this recipe because this food is really look good to be tasted for my friend in my hometown in addition the material and kitchen equipment is not difficult to be found. I think I can make this food with the variant taste for the innovation recipe
What is the sauce I see in the picture?
how long does the venison cooks for?
My grandson brought a 4lb piece of buck rump to my house for Thanksgiving this year. I put it in the pot with joule set to 135F/24hr (as recommenced in the joule app). We used the pre-sear with rosemary but, instead of salt, I added 4 tablespoons of Shio Koji to the sous vide bag. Best venison I’ve eaten. By the way, I made the Shio Koji in the sous vide pot a week before. It took 3 days at 135F instead of two weeks. Used it for a Turkey Roulade brine, too. So delicious!
What is the sauce that is in the pan. Looks great !
Does anyone know what kind of sauce that is in the pan?
I have a venison tenderloin from the neck ~ 5 lbs trussed seasoned and frozen - how long and at what temperature should I cook in the souvie?
Would love some feedback on how the sauce was made. Love the color and presentation.
Hi Mike, the sauce is made by following the Beef Demi-Glace recipe (or using store-bought beef demi-glace) and adding some blackberry jam at the end. We think it's delicious and we hope you will too!
For those wondering, the sauce is the beef demi-glace (https://www.chefsteps.com/activities/beef-demi-glace) with some blackberry jam added at the end. Add as much jam as you like depending on how sweet you want it.
What is the different when i first cook sous vide the meat and after this roast, and your method?
