Posted By: krmitchell
Sous vide Oryx - 04/03/20 11:38 PM
ETexas Hunter was on to something with the sous vide backstrap. Did a piece of oryx backstrap tonight, 3 hours at 125. Hit it in the cast iron skillet with some olive oil to sear and finished it with home made garlic cream sauce. Couldn’t have been better. Boiled meat for the win.