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Ras El Hanout Sous Vide Venison

Ras El Hanout Sous Vide Venison Roast

  • Author: Chef Ryan Wiebe
  • Prep Time: 3 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 2-4 servings



  1. Turn your Anova precision sous vide to 55°C/131°F.
  2. 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. 
  3. Place into your sous vide container once your temperature has been reached. Cook for at least 3 hours and up to 6 hours. 
  4. Remove venison and pat dry. 
  5. Heat a pan for searing. Sear your venison on all sides, using olive oil or butter and garlic, or both! 
  6. Let rest after searing for a few minutes. 
  7. Serve the show-stopping protein at your next gathering!