Seared venison backstrap with bourbon butter sauce, cooked cabbage, baked potato and potato roll.
First two hours in sous vide bath @ 132 degrees. Seasoned with coffee rub. Outside to be seared in a screaming hot skillet,
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While I was doing the sear Pat was doing the sauce and finishieg up the tater and cabbage. Now after a rest the slicing of one section,
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Been a great day topped off with good eats. Very Blessed here in BilletHeadville,