Sous Vide Venison Pot Roast with Harissa

One of the challenges when cooking very lean wild game is cooking it long enough to break down the muscle while also keeping moisture in the meat. Sous vide solves this problem with precise temperature control in a fully humid environment. The texture of sous vide slow-cooked game like this pot roast is simply superior to traditional techniques. For this recipe we are cooking at 155°F (68°C) for 30 hours. Any cut of roast from any wild game animal will work.

Great

% Daily Values based on a 2,000 calorie diet

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