Name: Ras El Hanout Sous Vide Venison Roast
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
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

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

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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!