Venison, several variants
A teaser post: "Can you guess this MYSTERY MEAT I cooked? Test your Knowledge!" The source gives no written method, only a photo. Method below is reconstructed / classic proportions.
Ingredients
Instructions
Original source text: "Can you guess this MYSTERY MEAT I cooked? Test your Knowledge!" No written method or ingredient list is provided — only a photo.
(Reconstructed / classic proportions) Season a venison loin or haunch with salt and pepper. Vacuum-seal with a knob of butter, garlic, thyme and juniper berries. Cook sous vide at 56°C (133°F) for 2–4 hours for a medium-rare loin (longer, 8–24 h at 60–65°C / 140–149°F, for tougher cuts). Remove from the bag, pat dry and sear hard in a very hot pan or over a grill for about 1 minute per side to build a crust. Rest briefly and slice.