[Photograph by Johnny Miller, Food Styling by Roscoe Betsill]
Revolutionize the way you cook with this cooking technique known as sous vide (French for “under vacuum”). By vacuum-sealing meats (or anything else) and then cooking them in a temperature-controlled water bath, chefs turn out incredibly luscious cuts.
According to this article in Field and Stream, all you need to cook a perfect venison loin is a beer cooler, a zip-seal bag, some hot water, and a digital thermometer. And it’s foolproof—you can’t overcook it.
Full story here: fieldandstre.am/ueY5zS
Resource:
Jonathan Miles, Field and Stream, "Redneck Venison Sous Vide"
