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Author Topic: Elk roast sous vide  (Read 861 times)

Online Kopper1013

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Elk roast sous vide
« on: January 01, 2016, 10:02:00 AM »
First off thank you RGKulas for your first post about sous vide, I've never thought of using a crock-pot it works wonderfully and much easier than monitoring a stove top water bath all day.
Here's how we do ours:

The butter:

1 heaping cup chopped shallots
1/2 cup minced fresh rosemary
1/4 cup minced fresh thyme
10 large cloves garlic minced
3 sticks unsalted butter

Place all in a pan and simmer at medium heat until shallots are translucent and soft and butter is clarified  (be careful not to brown butter or let anything burn).
 
Then place into the blender and blend till it's pretty smooth and place in fridge
 
Stir frequently as it hardens to make sure it doesn't separate and everything thing stays well incorporated
 
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

Online Kopper1013

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Re: Elk roast sous vide
« Reply #1 on: January 01, 2016, 10:42:00 AM »
As it gets hard enough to hold shape scrape out onto a piece of wax paper and begin to form into a log if it to soft place back into fridge let it harden some more repeat this process until you have a solid herb butter log. Then wrap in plastic wrap and place back in fridge.
 
 
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

Offline BenM

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Re: Elk roast sous vide
« Reply #2 on: January 01, 2016, 04:00:00 PM »
Sounds great.  Looking forward to seeing the end product.

Online Kopper1013

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Re: Elk roast sous vide
« Reply #3 on: January 01, 2016, 06:46:00 PM »
While butter hardens prep roast. Pat roast dry with paper towel and season all sides with salt and pepper. Cut a large enough size vacuum bag and double seal one end
 

After butter is hard cut about half the log into 1/8" discs
 

Next place roast in bag place butter discs on roast on both sides and vacuum shut. Be sure to get as much air out as possible so meat doesn't float also I like to double seal all ends as a back up to help prevent a seal malfunction and water getting in.
 

Your roast is now ready for the crockpot.

More tomorrow....
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

Online Kopper1013

  • Trad Bowhunter
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Re: Elk roast sous vide
« Reply #4 on: January 02, 2016, 08:26:00 AM »
There are two way to do sous vide with out the proper equipment:

Option 1:
A very large pot full of water, bring water up to temp for your liking of meat temp (rare meat 130f, 140f medium rare, 150 medium and 160 well done) place canning rings at bottom or anytfrom keeping meat directly on bottom of pot (you want water all the way around meat) submerge your meat and incert a thermometer into the water set the alam on you thermometer for 5 degrees above your target temp and any time alam goes off remove some hot water and add told to bring temp back down to the target temp. Maintain your meat for 12 hours.

Option 2:
The crockpot, this one is great cause there is no maintenance just turn your crockpot to in high and bring water temp up to your given temp them turn the crockpot to WARM, place in your canning ring to keep meat off the bottom and submerge your meat and let it go for 12 hours. AHOWEVER I have tested 4 crockpots and only one of the 4 stayed in my target temp of between 125 and 135 the rest got way to hot so run your in a test first with no meat checking temps till it no longer climbs.

 
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

Online Kopper1013

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Re: Elk roast sous vide
« Reply #5 on: January 02, 2016, 07:17:00 PM »
So while I was doing an elk roast in the crockpot I also did two venison back strap chunks in a big pot so you can see that to. I used glass rocks glasses to keep the meat up high off the bottom of the pot.

 
 

After the 12 hour cook time I mix:

2 cups all purpose flour
1.5 tablespoons salt
2 tablespoons ground black pepper

In a gallon size ziplock bag and shack it well to combine.

 

Open your roast and let the season butter drop off a bit, add it to you flour mixture seal the bag and shack it up. In a pan melt a stick of butter on high heat shack off excess flour and fry the roast on all sides till you have a nice brown crust (add more butter if needed)
 
 

Let your meat rest a few minutes and then slice

 

Now remember you have leftover herb butter, melt that and drizzle over you sliced meat. Serve right away and enjoy!!!

 
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

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