My dad gave us a sous vide setup for Christmas and I’m never looking back. Absolutely bonkers results coming outta this — beef short ribs, salmon, steak, pork loin, chicken, lamb, pork shoulder, eggs, tri tip, pork rib roast and so much more. I haven’t had the chance to use it for wild game but I’ve heard absolutely fantastic things. The ability to add fat (olive oil, duck fat, whathaveyou) in with the meat and cook it low and slow for dozens of hours is apparently a game changer. Certainly works for beef short ribs, brisket, etc!
