Venison French Dip

TAFKAP

TAFKAP

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Sirloin roast? Football roast? I'm not sure what you want to call it, but it's that big muscle on the front of a deer's hind leg.

Weighed the thing at 1,600g and calculated out 32g of salt (2% by weight) and not quite 12g of brown sugar. Into the salt & sugar seasoning went about 2g each of onion powder, garlic powder, and cracked black pepper. Sprinkled in some dried sage, thyme, and rosemary. Pulverized all that together, tossed it around a Ziplock bag, and added 2 bay leaves.

After a couple hours, I filled a roasting pan with hot water, and simmered the roast in the water, keeping the temp below 130 degrees. It was apparent that trying to sous vide the thing completely wouldn't have us eating before bedtime, so I pulled it from the bag, stuck a thermometer in, and roasted in a 450 oven until it hit 130 degrees. Rest for about 15 minutes, and slice thin.

Most everyone stacked it onto some baguettes with melted provolone, dipped it in some consommé, and ate it French dip style.

DELICIOUS.

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WTM

WTM

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looks good. its called the sirloin tip. they also make very good steaks for the grill. i usually use the bottom round for those type of sandwiches, sliced thin on my slicer.
 
TX300mag

TX300mag

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Great job! Looks great.

I'm always looking for ways to utilize the sirloin tip whole.
 
TAFKAP

TAFKAP

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Now that Santa brought the TAFKAP family a sous vide pod for Christmas, this thing is going to get a whole new re-design. Our culinary lives have already been changed in the few opportunities since getting one. I'm going to start a "Sous Vide" thread just to document the stuff we do with it. For less than $100 on Amazon, you too can have tender cuts of medium rare meat......I can't wait to update this French dip thread.
 
Grandslam11

Grandslam11

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Cookeville TN
TAFKAP":7q332elm said:
Now that Santa brought the TAFKAP family a sous vide pod for Christmas, this thing is going to get a whole new re-design. Our culinary lives have already been changed in the few opportunities since getting one. I'm going to start a "Sous Vide" thread just to document the stuff we do with it. For less than $100 on Amazon, you too can have tender cuts of medium rare meat......I can't wait to update this French dip thread.

I've been looking hard at these and have considered buying one. Cant wait to see what all you do with it.
 
TX300mag

TX300mag

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Joined
Nov 10, 2002
Messages
12,747
Location
Crosby, TX
TAFKAP":1lw82oo4 said:
Now that Santa brought the TAFKAP family a sous vide pod for Christmas, this thing is going to get a whole new re-design. Our culinary lives have already been changed in the few opportunities since getting one. I'm going to start a "Sous Vide" thread just to document the stuff we do with it. For less than $100 on Amazon, you too can have tender cuts of medium rare meat......I can't wait to update this French dip thread.

Awesome! I'll be following.


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