By David Draper
There are a ton of proven techniques and recipes for cooking upland game, but I’m sold on sous vide as the best. Although it may sound fancy, this technique is actually relatively easy. Simply seal the bird in a vacuum sealed bag and submerged it in a hot water bath. A dedicated sous vide machine or less-expensive immersion circulator makes the job even easier, but the same effect can be achieved with a pot of hot water on the stovetop as long you’re able to maintain a controlled temperature of 160 degrees for at least two hours.
The downside to sous vide is the birds come out of the bag looking a bit peaked and pale. I remedy this with a quick burst of flame from a blowtorch, though searing them for a few seconds in sauté pan works too.
Prep time: 15 minutes
Cook time: 2 hour
- 2 pheasant breast halves
- 3 tablespoons butter
- 2 teaspoons herbs de Provence
- Pinch kosher salt
- Fresh ground black pepper
- Set the sous vide machine or water circulator to 160 degrees, or pre-heat a pot of water on the stovetop to the same temperature.
- Pat the pheasant breasts dry and season each with a pinch of kosher salt and freshly ground black pepper.
- Place the breasts in a vacuum seal bag, along with the butter and herbs. Remove air and seal.
- Immerse the bags in the hot water and cook for two hours.
- After two hours, remove the pheasant breasts from the bag and brown lightly with a blowtorch or sauté in a light film of olive oil until browned.
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