Water Buffalo Sous Vide roast

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Since I'm going to be doing more sous vide cooking, I picked up a sous vide machine and a searzall. Thankfully I have a lot of different species of game meat to experiment on. Here is the sous vide machine and the water container.

I larded a Water Buffalo roast with pieces of fresh garlic and coated it with a secret spice blend.

I sealed it and it rested in the chiller overnight.

 

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At 10 am, it went in the water at 135F and will stay there for 8 hours.

I removed the roast from the sealer bag and patted it dry. Then I used the Searzall attached to a propane tank to sear and crisp up the outside of the roast.

Medium rare all the way through and very juicy despite the lack of fat in the meat.

 

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Toast and a slice of baby swiss.

A little au ju for dipping

These water buffalo eat pretty well.