Mosaic Truffle Venison

1: Set the @anovaculinary Precision Cooker to 130°F.

2: Slice the venison strips into different thicknesses, season with salt, and roll each strip in the truffle blend.

3: Lay two pieces of plastic wrap (slightly overlaying each other) and lay the prosciutto slices (slightly overlapping each other) on top of the plastic wrap.

4: Stack the venison perpendicular to the end of the prosciutto and, using the plastic wrap, roll the prosciutto tightly around the venison. Tie the ends of the plastic wrap to keep the venison in a cylinder shape.

5: Seal the venison in a vacuum seal bag, transfer to the water bath, and cook for 2 hours.

6: Remove the venison from the vacuum seal bag and plastic wrap and pat dry with paper towels.

7: Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. When the oil just starts to smoke, add the venison and sear, rotating every 20 to 30 seconds, until browned on all sides.

8: Transfer to a cutting board and let rest for 3 to 4 minutes before carving.