Guy Miner
Master Loader
- Apr 6, 2006
- 17,746
- 5,817
Seared the elk roast in a hot skillet with butter, garlic, onion, salt, pepper, thyme and rosemary. After searing it, all of that and a bit of red wine went into a zip lock bag and into the sous vide immersion cooker. Trying 130 degrees for four hours...
The house smells so good after searing in the hot skillet!
It's about the last big piece of meat left from the 2016 cow elk I shot here in Washington:
Merry Christmas All
Guy
The house smells so good after searing in the hot skillet!
It's about the last big piece of meat left from the 2016 cow elk I shot here in Washington:
Merry Christmas All
Guy
