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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="Lee7588" data-source="post: 2802235" data-attributes="member: 123764"><p>Mike I'm with you, I eat my steaks very rare and want some char on them. With the sous vide method they tend to be over cooked. And like you I want the wood flavor. I see its place but just not for my red meat.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 2802235, member: 123764"] Mike I'm with you, I eat my steaks very rare and want some char on them. With the sous vide method they tend to be over cooked. And like you I want the wood flavor. I see its place but just not for my red meat. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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