- Sous Vide Precision Cooker: suitable for low-temperature, moist cooking of venison
- Digital Thermometer: for precise temperature control during roasting or sous vide cooking
- Meat Tenderizer: to help in tenderizing the venison before cooking
- High-Quality Chef's Knife: essential for prep work like trimming and cutting meat
- Cast Iron Skillet: ideal for searing or roasting, adding flavor to the meat
- Digital Sous Vide Precision Cooker with Temperature Probe &
- Ceramic Roaster Oven: can be used for oven-roasting the meat to desired doneness
- Meat Thermometer: ensuring the venison reaches a safe internal temperature
- Dutch Oven: another option for slow roasting or braising, though less common for direct cooking of venison
- Chef' Cookware Set with Cast Iron and Stainless Steel Pots & Pans: for various preparation needs like browning the meat before oven roasting
3 pound Denver roast of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon ground allspice
1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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