Dinner thread?

[Nakivet]

I do a very similar thing with a dry rub and vacuum sealing. I have been doing a lot of playing around with a cheap sous vide tool and getting some great results. Dry rub of salt, pepper, dried garlic and onion on the outside of what I call the venison football roast (knuckle/quadriceps-what is left on the front of a venison leg once the easy muscles have been pulled off). Into the freezer then defrost in fridge, bring to room temp and cook at 54.5deg for 19-24 hours. Take it out of the plastic and brown it in a really hot pan/BBQ. Turns out mint!