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Sous Vide Antelope Steak
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<blockquote data-quote="Guy M" data-source="post: 1739238" data-attributes="member: 8622"><p>Or, cell-phone antelope! </p><p></p><p>Craig, a good friend of mine who has been a part time chef for 20+ years, noted my enthusiasm for cooking and also noted my seriously under-educated skill level... </p><p> </p><p>He also knew that I was a hunter, and that meat from game is often nowhere near as fatty as beef.</p><p>He recommended over a year ago that I try a "Sous Vide" for cooking. A what? "Soo-Vee" is how it's pronounced. </p><p></p><p>In the simplest terms possible, ya put a chunk of meat into a plastic bag, set it in a pot, and cook it for an hour or so. Then sear the outside in a hot pan for mere moments. The meat is never over-done, and is always juicy I was told. </p><p></p><p>Today I got a Very Early Christmas Present, a Joule Sous Vide device! </p><p></p><p>I decided to put it to work on an antelope steak from last fall. Put the steak into a zip lock bag with olive oil, rosemary, salt, pepper, and garlic. Pushed most of the air out and sealed it up. Then via an app on my cell phone, I set the Joule to "medium rare" for a steak. It heated up the pot of water, I put the baggie with the steak into it, and waited while some potatoes cooked. While I was waiting I also cooked up some onion, red bell pepper, and mushrooms. </p><p></p><p>Less than an hour later, I seared the antelope steak on each side, in my cast iron skillet. </p><p></p><p>Put it all on the plate, and oh my goodness! I like antelope. This was the BEST I've ever had! Moist, perfectly done, nicely seasoned... Awesome. Here's some photos: </p><p></p><p>Prepping the antelope. I'd had it marinating: </p><p><img src="https://i.imgur.com/QNjgoNEh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The Joule sous vide heating up to 133 degrees: </p><p><img src="https://i.imgur.com/f5usy4vh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Onion & pepper in the cast iron skillet: </p><p><img src="https://i.imgur.com/YanxIAvh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The finished meal. The best antelope steak I've ever enjoyed! </p><p><img src="https://i.imgur.com/AU3k3Xhh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The Joule is almost $200, from Amazon. An alternative, half the price, is the Anova. On Craig's recommendation I went with the Joule and it worked perfectly. Oh my goodness, that was a good steak! </p><p></p><p>Regards, Guy</p></blockquote><p></p>
[QUOTE="Guy M, post: 1739238, member: 8622"] Or, cell-phone antelope! Craig, a good friend of mine who has been a part time chef for 20+ years, noted my enthusiasm for cooking and also noted my seriously under-educated skill level... He also knew that I was a hunter, and that meat from game is often nowhere near as fatty as beef. He recommended over a year ago that I try a "Sous Vide" for cooking. A what? "Soo-Vee" is how it's pronounced. In the simplest terms possible, ya put a chunk of meat into a plastic bag, set it in a pot, and cook it for an hour or so. Then sear the outside in a hot pan for mere moments. The meat is never over-done, and is always juicy I was told. Today I got a Very Early Christmas Present, a Joule Sous Vide device! I decided to put it to work on an antelope steak from last fall. Put the steak into a zip lock bag with olive oil, rosemary, salt, pepper, and garlic. Pushed most of the air out and sealed it up. Then via an app on my cell phone, I set the Joule to "medium rare" for a steak. It heated up the pot of water, I put the baggie with the steak into it, and waited while some potatoes cooked. While I was waiting I also cooked up some onion, red bell pepper, and mushrooms. Less than an hour later, I seared the antelope steak on each side, in my cast iron skillet. Put it all on the plate, and oh my goodness! I like antelope. This was the BEST I've ever had! Moist, perfectly done, nicely seasoned... Awesome. Here's some photos: Prepping the antelope. I'd had it marinating: [img]https://i.imgur.com/QNjgoNEh.jpg[/img] The Joule sous vide heating up to 133 degrees: [img]https://i.imgur.com/f5usy4vh.jpg[/img] Onion & pepper in the cast iron skillet: [img]https://i.imgur.com/YanxIAvh.jpg[/img] The finished meal. The best antelope steak I've ever enjoyed! [img]https://i.imgur.com/AU3k3Xhh.jpg[/img] The Joule is almost $200, from Amazon. An alternative, half the price, is the Anova. On Craig's recommendation I went with the Joule and it worked perfectly. Oh my goodness, that was a good steak! Regards, Guy [/QUOTE]
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