Posts Tagged: Venison Tenderloin

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Scott Leysath

Venison Tenderloin by Scott Leysath


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Sous Vide is basically a water-cooker that maintains a precise temperature within a degree or two. You vacuum-seal a seasoned piece of meat and let the Sous Vide do the work, gently simmering the meat and holding it at the exact target temperature. As Ron Popeil has claimed for decades about his cooking contraptions, with […]

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