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Sous Vide Venison Roast

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Rubbed in a delicious, peppery rub and slow cooked to medium rare this sous vide venison roast is simple to make without special equipment and perfect for french dip sandwiches or simply dipped in the au jus.

Sous vide venison roast sliced on a cutting board with au jus.

Venison is probably our family’s favorite meat. We hunt to fill several tags to feed our family this delicious, lean meat for the year before emptying our freezer and starting over again.

I had a small, one pound roast in the basket of our freezer that had somehow been pushed to the side over the past year and since we haven’t filled our first tag this season, I pulled it out to cook.

Roasts cut off the hind legs are typically a tougher cut of meat, but since this sous vide roast is cooked low and slow… it tenderizes the meat well and it also keeps a nice, consistent temperature that cooks the meat to the perfect doneness every time.

What is sous vide?

If you’ve never utilized the sous vide cooking method, you’re in for a treat. Sous vide (pronounced sue-veed) which means “under vacuum” in French is a cooking method that utilizes vacuum sealing (or ziploc bagging) your food and keeping the water you immerse it in at a consistent, even temperature while circulating it around.

The result of this method is tender, perfectly cooked meat every single time. Honestly, you could cook the same piece of meat sous vide for a week and it would never overcook. It would still be a nice piece of medium rare roast. But… no one wants to cook meat for a week, and I don’t recommend it as it would get pretty mushy.

Sous vide is typically done using a machine that both circulates and keeps the water temperature inside the pot even. This is great because you don’t really have to keep a close eye on it. But… the machines are a bit pricey and you can accomplish the same thing with a pot of water, a thermometer, and a ziploc bag.

Since we do not yet possess a sous vide machine, I decided to try it without one. The results? Perfectly cooked, tender roast that we were able to use to make delicious French Dip sandwiches with. The meat was so good the kids wanted to just eat it, but… we managed to keep enough to make a few sandwiches to fill us up.

How long does it take to sous vide a venison roast?

Putting rub on a venison roast

I had a small, one pound roast for this particular cooking venture. But, a larger roast would work equally well, you’re simply going to need to cook it for longer. My one pound roast took 6 hours to cook. A larger, 2 pound, roast is going to take about double the time, so plan for a 12 hour cook.

That said, the longer you cook it, the more tender the meat. However, if you’re like me and don’t have a sous vide machine, you will still have a tender, delicious roast at the end of the 6-12 hour cook time.

If you do have a machine, I’d cook it for closer to 14 hours for a 1 pound roast, and 24 hours for a 2 pound roast.

What temperature should venison roast be cooked to?

You don’t want to cook venison much past rare/medium rare which equates an internal temperature of 120°F to 135°F. Cooked much more it tends to dry the meat out and become tough. This makes sous vide an excellent method to achieve that level of doneness since it will be cooked at an even 130°F external temperature.

How to cook venison sous vide

First things first, you’ll need something to cook it in. If you have an immersion circulator, perfect. If not, I’ve got you covered. Simply fill a large pot (5 quart or so) with hot tap water.

Clip a thermometer to the side of the pot (I used a digital candy thermometer and it worked perfectly). Place the pot on the stove and warm the water up until the thermometer reads 130°F. It may take a few, you can warm it while you prep the meat.

Once it has reached that temp, you’ll want to keep it there within a degree or two. I had to cycle on super low heat on my simmer burner for a few minutes to keep it there.

Note that if the water temperature stays between 125°F and 140°F you’re doing really well. Just try to keep it as close to 130°F as possible. The only downside is you have to be actively keeping an eye on it, but we were doing other things in the kitchen that day, so it wasn’t a big issue.

Once you get whatever you’re cooking it in ready, you’ll prep the meat. Make sure to begin with room temperature meat! The meat will be rubbed in a delicious peppery rub on the outside, then seared.

Once it’s seared, you’re going to deglaze the pan with a bit of venison or beef broth.

Deglazing cast iron skillet with venison broth.

Put the broth and the roast into a vacuum seal bag with a couple sprigs of rosemary, some sliced onion, and crushed garlic cloves and seal it up using a vacuum sealer. But, don’t remove all of the air, you want to keep all those juices inside. I stop the sealer about 85% of the way through to seal it early.

Then, you’ll place it in your prepared pot, making sure the bag is completely immersed in water. And let it cook for several hours.

Once it’s done, you’ll remove the bag and let it rest for about a half an hour on the counter. Then, you’ll sear the meat again, deglaze the pan with the juices from the bag and a bit more broth to make an au jus and serve hot.

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Sous vide venison roast sliced on a cutting board with au jus.
Yield: 1 Roast

Sous Vide Venison Roast

Prep Time: 15 minutes
Cook Time: 8 hours
Rest Time Time: 30 minutes
Total Time: 8 hours 45 minutes

Venison roast is covered in a delicious, peppery rub, vacuum sealed and slow cooked to the perfect level of doneness and served alongside au jus made from its own juices and aromatics.


  • 1-2 Pound Venison Roast
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1 teaspoon Peppercorns 
  • 3 Cloves Garlic (smashed)
  • 1 Small Onion (chopped)
  • 2 Sprigs of Fresh Rosemary
  • 2 Tablespoons Butter (divided)
  • 2 Tablespoons Olive Oil
  • 1 Cup Venison or Beef Broth


  1. Bring roast up to room temperature and prepare a pot of water, bringing the water temperature up to 130°F whether utilizing a sous vide machine, or doing so manually.
  2. Meanwhile, prepare the roast. Mix together salt, cumin, coriander, garlic powder, cayenne pepper, and peppercorns. Using a mortar and pestle or a spice grinder, crush/grind the spice mixture to a coarse consistency.
  3. Rub the roast all over with about 1/2 of the spice mixture.
  4. Heat a cast iron skillet over medium high heat melting one tablespoon of butter in it. Place the meat in the hot skillet and sear on all sides to a nice, dark brown.
  5. Remove the roast from the pan and allow it to rest while you deglaze the pan with about a couple tablespoons of venison or beef broth making sure to scrape everything off the bottom.
  6. Prepare a vacuum seal bag and place the roast, garlic cloves, onion, sprigs of rosemary, and drippings from the pan into the bag. Seal the other end, leaving about 15% of the air still in it when you seal.
  7. Immerse the bag into the prepared pot of water. Ensure the water temperature stays at a consistent 130°F for the entire cooking time. Cook a one pound roast for 6 hours, a 2 pound roast for 12.
  8. Remove the bag from the water after the meat is finished cooking. Allow it to rest on the counter, undisturbed and still in the bag for a half an hour.
  9. Open the bag, reserving the juices, and dry the meat thoroughly on all sides. Rub the remaining spice mixture on the exterior of the meat.
  10. Again prepare a cast iron skillet with the remaining tablespoon of butter to sear the meat on all sides. Set meat to the side.
  11. Take the juices, the cup of broth and deglaze the pan. Allow the mixture to cook down to about half and serve it alongside the meat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 650Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 316mgSodium: 1051mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 101g

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