Sous Vide Venison French Dip
Gunnar Emberg takes the classic French Dip recipe and upgrades it by using venison loin, cooked to perfection using sous vide and dipped in homemade au jus!
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Goat Cheese-Stuffed Venison Backstrap
Field Staff Writer Amanda Altman knows that there’s nothing more grand than serving a large center-cut venison loin on a special occasion, especially one that’s stuffed with goat cheese!
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