Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
this post was submitted on 17 Jun 2024
95 points (78.4% liked)
FoodPorn
15941 readers
79 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
That’s a really a good point. I hadn’t eaten venison in a good while as well, but had been on the look out for a decent cut of flank to make jerky out of.
This is going to sound counter intuitive to most… but, I got that meat from a guy named Andy who lives in a trailer park at the end of my dad’s road.
Grew up knowing Andy & trusting that what he shared was safe to eat. He actually gave me 3.5 lbs of Wildebeest for jerky a few months back and it turned out great!.
I was not aware that CJD had actually been contracted by humans via venison, but will likely avoid it now. Prions are indeed scary as hell.
I think I'm probably being overly precautious, and I love and prefer wild game, so all respect to the cook here! I would never turn down a meal like that!
Also I don't know, but I don't think wildebeest carries CWD.
And ignore the haters, that looks like a good meal you made your pa, especially given the specific cooking temperature requests. Sous vide was a wise choice. I bet it was delicious and your dad loved it.