The Perfect Venison Roast Every time!

Gone are the days of boot leather venison roasts. These quick and simple tricks I have learned over the years will help you serve up the perfect juicy and tender wild game roast every time even with the busiest of schedules.

Step 1 - Vacuum seal the frozen roast or secure in an airtight freezer bag as demonstrated in the video.

Step 2 - Set the Sous Vide to 124°f for a minimum of 3-4 hours and submerge the roast in the water. With a sous vide remember the longer the better. (time varies depending on the size of roast)

Step 3 - Remove the roast from the packaging and dry off using a paper towel.

Step 4 - Rub the roast generously with your favorite spice mixes (this video uses Hi Mountain Seasoning Venison and Garlic Pepper Rubs).

Step 5 - Preheat grill or pan to medium high heat and add an oil with a high smoke point (bear grease or coconut oil are ideal)

Step 6 - Sear on all sides for 2-2.5 minutes until you see a thick desired crust.

Step 7 - Remove from heat and rest for a minimum of 5-10 minutes so the temperature can drop and the juices can reabsorb into the roast.

Step 8 - Slice cross grain and enjoy!

WATCH THE COOK HERE - https://youtu.be/QsWk7t1BXVU