Ingredients:

1 venison backstrap trimmed, approximately 2 lbs

10 slices of prosciutto, approximated 4” by 8” each

2 tsp Mastodon Hunter Meat Eater Seasoning (use salt a very small amount of salt and pepper to taste if you don’t have the meat eater seasoning. Go very light on salt, as there will be salt in the prosciutto.)

1.5 lbs baby Russian fingerling potatoes, peeled and boiled

1 cup heavy cream

6 tbsp salted butter

½ tsp salt

½ sick or ¼ cup of salted butter

2 - 3 cloves of fresh garlic, crushed

1 ½ cup dried morel mushrooms or 8 oz of fresh

1 tbsp beef bouillon paste

3 tbsp red wine

½ cup heavy cream

2 tbsp chopped Italian parsley

Directions

Fill a pot or sous vide container with hot water from your tap. Be sure your water container is large enough to submerge your backstrap. You will be cutting the full backstrap in half and will have two separate sealed packages. Set the Sous Vide temperature to 130 degrees Fahrenheit and begin heating the water to temp

Trim all fat and silver-skin from the backstrap. Lightly season with the Meat Eater seasoning “Mastodon Hunter.” Lay prosciutto down on a flat surface or large cutting board, overlapping the long sides by about 30% or so. Lay enough prosciutto down to equal the length of the backstrap. You can cut the backstrap in half if 2 halves fit in your bin of water better.

Bring a pot of water with 1 tsp salt to boil. Peel the potatoes and dump into boiling water. Cook for about 25 minutes or until fork tender.