Venison Barbacoa: Sous Vide

[mudminnow]

I bought a sous vide machine a couple years ago and struggled at first. I put it away for a couple years but brought it back out recently for some beef short ribs. THey were great so I decided to give it another whirl with wild game.

I thawed a roast out of the freezer and put it in the bag with some Chipotle in adobo peppers, cumin, ancho chile, and garlic. Put the bag in the water for 24 hrs at 165 degrees. When i came home from work i charred it on the grill with a mexican spice rub. Pulled it just like a butt and put it in a shell with some pico, sour cream, lime juice, and avocado.

I was really pleased with it. Tender meat, not dry, and delicious for the whole family. Here are some links showing some of the process.

The deer we ate:
https://www.instagram.com/p/BeT-mSwhSKN/?taken-by=twodogoutdoors

Starting the sous vide process:
https://www.instagram.com/p/BjqPkyhBTa4/?taken-by=twodogoutdoors

Finishing it up:
https://www.instagram.com/p/Bjs03h7hoWE/?taken-by=twodogoutdoors


I'd give it a go, sous vide is so easy this SC public school educated kid can do it

 

[bigjoe]

I may have to try that weekend

 

[mudminnow]

I may have to try that weekend

Awesome! I under seasoned it a bit as sometimes the seasoning gets away from me with the sous vide. I'll probably double up the chipotles next time.

 

[elk yinzer]

Looks awesome. I love barbecoa, it is my most frequently used braise for the tough cuts. I actually have barbecoa shanks in the oven as we speak. Probably do tacos tonight and enchiladas with the leftovers. I pretty much use the Hank Shaw recipe and freeze the cooking liquid for use as a base again. Kinda like a sourdough starter.

I have to try sous vide. Been on my list for awhile just haven't pulled the trigger yet.

 

[bigjoe]

I ended up doing ribeyes last night and kids said they wanted chicken tonight. I told them venison Barbaco next weekend.