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Seared the elk roast in a hot skillet with butter, garlic, onion, salt, pepper, thyme and rosemary. After searing it, all of that and a bit of red wine went into a zip lock bag and into the sous vide immersion cooker. Trying 130 degrees for four hours...



The house smells so good after searing in the hot skillet!

It's about the last big piece of meat left from the 2016 cow elk I shot here in Washington:



Merry Christmas All

Guy[SUB][SUP]
[/SUP][/SUB]
 

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My mouth began to water just reading your thread title, Guy. Elk is my favorite game meat and need to plan an Elk hunt. Good eating is an understatement!

Jack
 
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Elk, moose, caribou, deer is my scale on game meat. Goats, sheep and antelope don’t make the grade.
 

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Elk, moose, caribou, deer is my scale on game meat. Goats, sheep and antelope don’t make the grade.
You and I've disagreed on antelope before. My wife and I think it is right up there with elk, or perhaps a bit better... :)

Different tastes I suppose. But yes, the elk roast was terrific.

Regards, Guy
 
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