Sous vide recipes

I got one last year. It does make a tougher cut more palatable. I do like shown, put fresh herbs in the bag depending on the type of meat or just simple seasoning, keeping the salt to a minimum. I you google sous vide there are tons of recipes for just about anything you can imagine. It really worked well on the last cuts of venison I had in the freezer. I think I like crisping it in a cast pan better, but the grill works too. It looks like crap when it comes out of the bag.