The processor sealed the meat in a foodsaver bag. For the past hour, it's been sitting in a 110°F bath to get it to defrost. Then I came on here looking for instructions to defrost for preparation to cook, but the few topics I pulled suggest that I should just set to cook and increase the cook time to 1.5 times the normal cook time. Good advice?
Actually, I just checked, and it seems to be mostly thawed now. The center appears to be frozen still, but hopefully that will change within the next 30 minutes.
I know how easy it is to cook venison into a tough piece of meat, so I'm wondering if anyone has a good venison roast recipe. I would like to serve it tonight, in about 3 hours, but if that's not enough time, I can serve it tomorrow. I expect to remove the roast from the foodsaver bag so I can season it. I don't have a foodsaver device myself, but I have Ziploc freezer bags.
All helpful advice welcomed and appreciated!