Plate ‘em up

[Wildabeest]

Leftover venison Italian sausage lasagna. I pack them in serving sized vacuum sealed bags and freeze, then put in sous vide for an hour at 165’ when I want one. I think it’s even better as leftover.

 

[merbes]

Sautéed spinach and onions, goat cheese, and sun dried tomatoes.

looks delicious!