I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich.

Read the written version of this recipe as prepared by Gunnar Emberg

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Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature.

The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook.

This results in a perfectly cooked item, controlled to the very degree you want it to be.

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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