Ras El Hanout Sous Vide Venison Roast
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
3 hours
Cook Time
20 minutes
Ras El Hanout is one of those spice blends you might not know about - but you definitely need to.
The formula for Ras El Hanout varies regionally across North Africa, but our version features paprika, turmeric, chili pepper, and other warming spices - a perfect blend to compliment venison.
Our friends over at Maui Nui are purveyors of some of the healthiest red meat you can eat, and Chef Ryan Wiebe shows you the sous vide ropes for that perfect cook.
Author: Chef Ryan Wiebe
Ingredients
-
Spiceology Ras El Hanout blend, as needed
- Olive oil, as needed
- Butter and Garlic, optional
- Potatoes and fresh herb salsa for serving
Directions
Turn your Anova precision sous vide to 55°C/131°F.
- Use olive oil as a binder for the Ras El Hanout seasoning on your venison. Season all sides and place into a vacuum seal bag and seal. Note: if your roast has bones be careful not to puncture the bag when sealing.
- Place into your sous vide container once your temperature has been reached. Cook for at least 3 hours and up to 6 hours.
- Remove venison and pat dry.
- Heat a pan for searing. Sear your venison on all sides, using olive oil or butter and garlic, or both!
- Let rest after searing for a few minutes.
- Serve the show-stopping protein at your next gathering!
