Venison Steaks

[bigmikey]

Sous vide at 129 for 5 hours, cold shocked and refrigerated overnight. Seasoned with Tatonka Dust.  Smoked and seared on the kettle with vortex and a chunk of cherry





















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[Uncle Al]

Those look incredible!

[bigmikey]

Thanks

[mattmountz94]

Delicious

[weldboy]

Those look perfect


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[feeshrman]

That looks great

[Big Dawg]

Wish my GF would eat game meat, those look DE-lish!





BD