Sous Vide (Pronounced Sue Veed) which is French for "under Vacuum") There are a lot of reasons and benefits to cooking very lean cuts of wild game using this method that are explained at the link below.
http://www.modernistcookingmadeeasy.com/info/what-is-sous-vide-cooking
Im using a bottom round roast. When cleaned up it has almost no fat meaning this cut of meat will be very dry and tough if conventional cooking methods are used.
For flavor Im larding the roast with split cloves of garlic. You can lard a roast with frozen pieces of fat or bacon or onions or whatever you like. Without fat (fat equals flavor) these moisture and flavor additives will only enhance the flavor of the roast. Insert the tip of a knife to create a pocket and then slide your flavoring (in this case garlic) along side the blade while sliding the blade out of the roast.
I rubbed the outside of the roast with a dry rub steak seasoning but salt and pepper would suffice and then vacuum sealed the roast and placed it in the refrigerator overnight.
This roast will cook in the water bath for 7 hours at 135F. To ensure that there is water contacting all surfaces of the roast, I placed a canning jar ring on the bottom of the crock.
http://www.modernistcookingmadeeasy.com/info/what-is-sous-vide-cooking
Im using a bottom round roast. When cleaned up it has almost no fat meaning this cut of meat will be very dry and tough if conventional cooking methods are used.
For flavor Im larding the roast with split cloves of garlic. You can lard a roast with frozen pieces of fat or bacon or onions or whatever you like. Without fat (fat equals flavor) these moisture and flavor additives will only enhance the flavor of the roast. Insert the tip of a knife to create a pocket and then slide your flavoring (in this case garlic) along side the blade while sliding the blade out of the roast.
I rubbed the outside of the roast with a dry rub steak seasoning but salt and pepper would suffice and then vacuum sealed the roast and placed it in the refrigerator overnight.
This roast will cook in the water bath for 7 hours at 135F. To ensure that there is water contacting all surfaces of the roast, I placed a canning jar ring on the bottom of the crock.
