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Sous Vide Venison Roast
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Sous Vide Venison Roast

One you try a sous vide venison roast, you might not ever make it another way again. Tender, delicious, and can be used in so many different ways!
Course Main Dish
Cuisine American
Keyword sous vide, venison
Prep Time 10 minutes
Cook Time 8 hours
Servings 6 people
Calories 341kcal
Author Nicole Johnson

Equipment

Ingredients

  • 3 pound venison roast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 4 tablespoons beef tallow
  • 2 sprigs fresh thyme

Instructions

  • Sprinkle the salt, pepper and garlic evenly onto all sides of your roast.
  • Place the roast and 3 tablespoons of the beef tallow into sealer bag and seal it up.
  • Place the sealed bag into a sous vide water bath set at 130 degrees and let it cook for at least 4 hours, preferably 8.
  • Remove from the bag and pat dry.
  • Melt some more beef tallow in a pan on the stovetop over medium-high heat. Sear the roast on all sides until it is brown.
  • Let rest for 10-15 minutes before slicing.

Nutrition

Calories: 341kcal | Carbohydrates: 0.4g | Protein: 52g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 370mg | Potassium: 731mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 8mg