Sous-Vide Venison Roast
- Ready in: 13 hours 10 minutes
- Serves: 6
- Complexity: very easy
- kcal: 584
- 1 kg venison roast (top or bottom round)
- 2 tbsp peppercorns
- 1 tsp SIDS SMOKEY BBQ RUB
- sprigs of fresh rosemary
- 3 cloves of garlic, smashed
- 1 shallot, sliced
- 2 tbsp butter, divided
- rice bran oil for cooking
- 1 cup beef stock
Bring the meat to room temperature before cooking. Preheat a large pot or container full of water using your sous-vide device to 54°C for medium-rare/medium or 57°C for medium/medium-well.
In a mortar and pestle, smash the peppercorns and sea salt together to form a granular consistency. Add SIDS SMOKEY BBQ RUB and sprinkle a portion of this mixture across top and bottom of meat, rubbing it in, you will only use ⅓ to ½ of it. Heat a large sauté pan over high heat and add 1 tbsp of butter and a small splash of oil. Once hot, lay the venison roast down and sear on one side, flip, and brown on the other side. Remove and let it rest for a minute or two. Add a small splash of stock to the sauté pan and scrape up the fond at the bottom. Prepare a large vacuum seal bag or ziplock bag and place the roast inside along with a couple sprigs of rosemary, sliced shallot and smashed garlic cloves. Pour in a little bit of juice into the bag. If using a vacuum sealer, suck about 90% of the air out and seal shut (you don’t want to lose any of the juices inside). If using a ziplock bag simply squeeze as much air out as possible and zip shut.
Submerge the bag of meat completely inside the water, using clips to hold it to the side of the container. A 1 kg roast will need to cook for 12-14 hours. Set a timer and let it do its thing.
After the meat has finished cooking remove it from the water and let the entire bag rest on the counter for 30 minutes. Cut the bag open and pour the juices and aromatics into a measuring cup ( I got nearly ¾ cup) and place the meat on a cutting board. Pat the meat dry with paper towels and season again on both sides with the leftover peppercorn rub.
Now repeat the searing process. Again, heat a large sauté pan over high heat and add 1 tbsp of butter and a small splash of oil. Once hot, lay the venison roast down and sear on one side, flip, and brown on the other side. Remove and let it rest. Deglaze the pan with the stock and add all the juices from the sous-vide bag. Let the liquids softly boil and reduce down into almost half or for about 5 minutes. Taste and season if needed with salt. Turn the heat off and strain the liquids using a fine mesh strainer.
Slice the meat thinly and serve with the jus.