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Sous vide wild boar. 140 degrees for 3 hours, then briefly seared in cast iron. : r/sousvide
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Wild Venison Backstrap. Sousvide @129 from frozen with thyme 6 hours. Sear with salt and pepper in ghee in 🔥cast iron : r/sousvide
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A Beginner's Guide to Sous Vide for Wild Game, Part 1 | MeatEater Wild Foods
