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outdoorlife.com
How to Cook Venison Backstrap Perfectly with a "Reverse Sear"
I have been reading about a technique called a "reverse sear," where you cook your meat at a lower temperature to get the meat's internal temperature where you need it, then finish the meat by searing it on a grill or in a pan. I used a similar technique when using a sous vide. Even if you don't have a pellet grill, you can still try this with ...
Sep 27, 2017
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