It is time to cook some more of that wild game we all (hopefully) have in our freezer following a successful season. I’m Drew Tvrdik back again with another idea for turning your wild game into delicious meals. This time around we are cooking up something special. Red Neck Sous Vide. This is one recipe that may seem strange in the methods used but the results are undeniably good.  We’ll skip the side dishes here, but anything you would make with a traditional roast would be delicious. Enjoy! 

Red Neck Sous Vide:

• 1 venison roast  (Blade or ball roast –see pictures for differences in results)
• 1 large cooler
• 1 (Foodsaver) vacuum bag
• ¼ stick of butter
• 2 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Garlic powder
• 1 tsp. onion powder
• 1 tsp, cyanne or merken pepper

Season Roast with spices listed above

Place seasoned roast in (Foodsaver) vacuum bag then vacuum and seal, I do a second seal as a backup measure. 

Place roast in water that is 140 f – there are two ways to do this; in a crock-pot or in a cooler filled with hot water. I have tried both and they yield equal results.

Note if you are using a cooler you will need to add boiling water to hot tap water in a large beverage cooler to achieve the correct temp. 

Close the lid on the cooler, if you have a meat thermometer with a remote or wired probe place the probe in the water in the cooler to monitor temp. 

Keep the water in the 138-142 range as much as possible for 6-8 hours. The longer it is in the water bath, the tenderer the final results will be. 

After the cooking time is up, remove the roast from the cooler and take it out of the vacuum bag.

Heat up a 10” frying pan and add olive oil and butter. 

Add roast to hot pan and sear until golden brown on all sides, this will only take 1-2 minutes per side. 

Slice and serve with favorite sides.

-Drew Tvrdik, Fall Obsession Field Staff