Elk Roast Christmas Dinner

[Guy]

Seared the elk roast in a hot skillet with butter, garlic, onion, salt, pepper, thyme and rosemary. After searing it, all of that and a bit of red wine went into a zip lock bag and into the sous vide immersion cooker. Trying 130 degrees for four hours...

The house smells so good after searing in the hot skillet!

It's about the last big piece of meat left from the 2016 cow elk I shot here in Washington:

Merry Christmas All

Guy

 

[Sytes]

Looks great! Bet it even smells better!

 

[PaulRevere]

 

[6mm Remington]

Good looking dinner Guy!

 

[Stay Sharp]

Thumbs up.

 

[Guy]

Well, it was awfully good.

Regards, Guy

 

[Boarmaster]

Very nice

 

[Guy]

Well, a year later, went with elk roast from the souse vide again. Really nice, as were the oven-roasted veggies. Steamed the Brussel sprouts - they were okay too.