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Author Topic: Venison Steaks  (Read 1331 times)

bigmikey

  • WKC Brave
  • Posts: 141
Venison Steaks
« on: December 11, 2015, 06:22:27 PM »
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

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  • Posts: 453
Re: Venison Steaks
« Reply #1 on: December 11, 2015, 06:48:04 PM »
Those look incredible!
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bigmikey

  • WKC Brave
  • Posts: 141
Re: Venison Steaks
« Reply #2 on: December 11, 2015, 07:28:24 PM »
Thanks
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mattmountz94

  • WKC Brave
  • Posts: 108
Re: Venison Steaks
« Reply #3 on: December 12, 2015, 03:38:10 AM »
Delicious
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weldboy

  • WKC Ranger
  • Posts: 1417
Re: Venison Steaks
« Reply #4 on: December 12, 2015, 04:46:41 AM »
Those look perfect


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feeshrman

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  • Posts: 208
Re: Venison Steaks
« Reply #5 on: December 12, 2015, 06:37:23 AM »
That looks great
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Big Dawg

  • WKC Ranger
  • Posts: 1258
Re: Venison Steaks
« Reply #6 on: December 12, 2015, 09:08:13 AM »
Wish my GF would eat game meat, those look DE-lish!





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The Sultans of Swine
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