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Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="WILL JONES" data-source="post: 2802134" data-attributes="member: 104653"><p>Y'all! It blew my mind. The few hours in the water bath was a game chabger for the consistency of the venison and then seared on a HOT smoker for a few minutes on each side and sliced and drizzled with the glaze and butter.</p><p></p><p>I had previously kinda thought the sous vide was a scam...this changed my mind 100%.</p></blockquote><p></p>
[QUOTE="WILL JONES, post: 2802134, member: 104653"] Y'all! It blew my mind. The few hours in the water bath was a game chabger for the consistency of the venison and then seared on a HOT smoker for a few minutes on each side and sliced and drizzled with the glaze and butter. I had previously kinda thought the sous vide was a scam...this changed my mind 100%. [/QUOTE]
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Chatting and General Stuff
Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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