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.
For a limited time you can get an exclusive bundle of Spiceology, Maui Nui, plus an Anova sous vide.
Ras El Hanout Sous Vide Venison Roast
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 2-4 servings
Ingredients
- Maui Nui venison roast
- Spiceology Ras El Hanout blend, as needed
- Olive oil, as needed
- Butter and Garlic, optional
- Potatoes and fresh herb salsa for serving
Instructions
- 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!
