Should You Sous-Vide Your Wild Game Meat?

What if I said you’re cooking your steaks wrong. Well, maybe even cavemen can agree throwing a thick slab of deer, elk or other wild meat over a glowing pile of coals isn’t wrong, but can you at least consider there might be a better way? Not necessarily an easier way, mind you, but one that results in a tender, juicy wild game that’s cooked to the perfect temperature from edge to edge, without that gray band of dry meat circling a diminishing red interior.

If the term sous-vide sound fancy, it’s because it comes from France, the land of all things culinaire. But despite the Frenchified heritage, sous-vide cooking is actually very basic....

Continue Reading