French for boil in a bag. : ) I bet ya'll have seen it on some of the cooking shows. A lot of times if I vacum seal something already cooked I will reheat by just tossing the bag in some simmering water. We had some venison burgers for lunch today that I did that way and while I was eating it had a thought. What about taking some venison round steak I have and cubing it up, brown in oil (or bacon grease), toss in a vacum seal bag with barbeque sauce, seal. Simmer the bag for several hours to tenderize. Thoughts?