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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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<blockquote data-quote="JMichael" data-source="post: 404292" data-attributes="member: 7544"><p>As I was saying, Friday night a buddy calls me up and says the sheriff had a deer with a broken leg and were about to put it down. I grabbed my bone saw and knives and headed out. So tonight's menu was a little impromptu. </p><p></p><p>Hoisin-Glazed Venison Tenderloin</p><p>3 hours @ 145° then brushed on the Hoisin sauce and browned/caramelized on high heat with gas grill.</p><p></p><p><a href="https://s214.photobucket.com/user/OzarkOutlaw/media/Misc%20Pictures/VenisnTLoin_zps9yr0ywim.jpg.html" target="_blank"><img src="https://i214.photobucket.com/albums/cc204/OzarkOutlaw/Misc%20Pictures/VenisnTLoin_zps9yr0ywim.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>I will probably revisit this menu at a later date, after I've tried a lot of other things. LoL</p></blockquote><p></p>
[QUOTE="JMichael, post: 404292, member: 7544"] As I was saying, Friday night a buddy calls me up and says the sheriff had a deer with a broken leg and were about to put it down. I grabbed my bone saw and knives and headed out. So tonight's menu was a little impromptu. Hoisin-Glazed Venison Tenderloin 3 hours @ 145° then brushed on the Hoisin sauce and browned/caramelized on high heat with gas grill. [url=https://s214.photobucket.com/user/OzarkOutlaw/media/Misc%20Pictures/VenisnTLoin_zps9yr0ywim.jpg.html][img]https://i214.photobucket.com/albums/cc204/OzarkOutlaw/Misc%20Pictures/VenisnTLoin_zps9yr0ywim.jpg[/img][/url] I will probably revisit this menu at a later date, after I've tried a lot of other things. LoL [/QUOTE]
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Off The Water
Watering Hole
Anyone else into Sous Vide cooking?
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