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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="FEENIX" data-source="post: 2803724" data-attributes="member: 14204"><p>It works for me; sous vide at the right temp (below the desired doneness) and accounts for the searing method, just like the link I provided in #18. The point is, it can be done if you account for the temps in each part of the process. If you do not like doing it, not your preference, that's another story. Cheers!</p></blockquote><p></p>
[QUOTE="FEENIX, post: 2803724, member: 14204"] It works for me; sous vide at the right temp (below the desired doneness) and accounts for the searing method, just like the link I provided in #18. The point is, it can be done if you account for the temps in each part of the process. If you do not like doing it, not your preference, that’s another story. Cheers! [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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