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Cooks' Corner
Sous Vide Antelope Steak
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<blockquote data-quote="Tyler Kee" data-source="post: 1782147" data-attributes="member: 107051"><p>Immersion circulators are a godsend to wild game chefs. I have a good friend who hunts in South Dakota - guy is in the field a ton. Usually has a couple deer hanging in his garage at any one time. I gifted him a Gourmia GSV130 last fall and he's a brand new man with it. </p><p></p><p>Nobody in my family will eat a rare steak from a deer (bugs!), but drop that bad boy in the bath at 125 for a few hours and show them the USDA pasteurization table and it's game on. </p><p></p><p>beyond that, it's awesome for lazy dinner prep - throw a couple frozen steaks or chicken thighs or whatever in the bath at 5:00, get the kids fed, washed, and in bed, and toss said meats under the broiler or in a pan. I'm such a fan.</p></blockquote><p></p>
[QUOTE="Tyler Kee, post: 1782147, member: 107051"] Immersion circulators are a godsend to wild game chefs. I have a good friend who hunts in South Dakota - guy is in the field a ton. Usually has a couple deer hanging in his garage at any one time. I gifted him a Gourmia GSV130 last fall and he's a brand new man with it. Nobody in my family will eat a rare steak from a deer (bugs!), but drop that bad boy in the bath at 125 for a few hours and show them the USDA pasteurization table and it's game on. beyond that, it's awesome for lazy dinner prep - throw a couple frozen steaks or chicken thighs or whatever in the bath at 5:00, get the kids fed, washed, and in bed, and toss said meats under the broiler or in a pan. I'm such a fan. [/QUOTE]
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