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One of our favorite recipes.. the "Adonis Log"
First off, we use a Sous Vide machine. Inexpensive and awesome way to prepare meat. $199 Amazon. We use this alot....
https://www.amazon.com/Anova-Precis...MIor25u-Hl_wIVgACtBh0T-gsmEAQYASABEgLK1fD_BwE
We also use a vacuum sealer.
I generally have my backstraps cut into quarters
Roll cut it using a sharp knife like the following:
Brush Olive Oil on both sides
Cut Black Olives into 1/4 pieces and set aside. The amount is per your taste buds.
We cover half the strap, length wise with the olives
Next, sprinkle either Feta or Goat Cheese pieces on top of the olives.
Then drizzle you're favorite Greek Dressing on top of the Olives and Cheese
Finally add fresh crushed black pepper. We use this sparingly.
Roll lengthwise until you have long meat roll with goodies spiraled in the center..
Rather than solely using the oven, we vacuum seal the log and submerse into sous vide system.
Set the waterbath temp to 145, so log cooks to medium rare.
It's ready to eat, but we like to do a quick rolling sear to the outside in the oven broiler.
Make this very quick lest you'll have liquid cheese out the ends of the log.
Cut in thick medallions and have a couple warm Billy Beers...
WOW.The Beverly Hillbillies and venison.You sure know how to live.
Sous Vide a seasoned or marinated backstrap is my next interest. That sounds really good.
I'm going to have to use a good freezer bag & a pot of water on the stove though.
I just finished up eating a hind quarter roast that & seasoned & bacon covered, put on the smoker with hickory then put it in a crock pot for a day. That was awesome.