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Tried Sou Vide

The main "point" of sou vide is you set the water at the exact temperature you want the meat to cook to and it will evenly cook it throughout because it's in the circulating water. An oven, you need to set the temperature higher so you get it more done on the outside and less done on the inside which often means you end out under cooking or over cooking. The vaccum sealed bag just keeps the water off the meat. I don't think it would help to put it in a bag in the oven.

Google SouVide. The whole set up can be real cheap. You only need the machine. You can use any old giant pot and you don't even need to vacuum seal, you can use zip lock bags and clip them to the side if you're careful.

If you do try the oven and bag method, put it into an oven safe pot full of water. The water will keep the temp from fluctuating as the heating element comes on and off


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I always sucked at Venison roasts. Steaks, loins, burger were all fine but my roasts were always pretty bad.

I tried Sou Vide. For those of you who dont know about it, it's a super easy way to have perfectly cooked meats by boiling in a vacuum sealed bag. Google it.

Pretty hard to mess up. I made a roast tonight...it was a big hit.
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Looks like you did a great job for a first timer! When I tried it out for the first time and pulled it out of the bag, the visual initially supplied disappointment! It's not exactly what I expected but after searing the outside and having my first bite, it's now my main go to for venison steaks!
 
If you do try the oven and bag method, put it into an oven safe pot full of water. The water will keep the temp from fluctuating as the heating element comes on and off


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After 12 hours in my Wolfgang Puck pressure oven at 150F, on a plate, in a plastic bag, no liqiud added it was tender after 12 hours and rare. Me and the dog ate about 1/3 of it. I put it back in the oven at 150F. After 24 hours, it was medium rare and seems to be tougher. Been eating it for lunch and dinner for 2 days. Tonight it should be done. Has anyone cooked venison this way? I think I will try a tenderloin and backstrap next sous vide.
 
I like to do my venison at 131 or 132 for 3.5 hrs I really like to heavy coat the outside of the backstraps with pepper and most importantly Umami its great!
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I like to do my venison at 131 or 132 for 3.5 hrs I really like to heavy coat the outside of the backstraps with pepper and most importantly Umami its great!
7ecb3d153c749e9063eda225b5fca246.jpg
6c750d7f520a2b074eda318e3c87507c.jpg


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My dog's favorite spot is right in front of the stove while I'm cooking meat, just like yours. :grinning:
 
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