Sometimes being distracted in a kitchen by just a little moment can result in a burnt dish. With a recipe for a sous vide pheasant fillet you'll see that a water bath is a real savior in the kitchen. Nothing will burn or overcook, because a spus vide thermostat monitors the cooking process by itself.
Pheasant fillet is very tender and juicy which means it's easy to dry it out without constant observation of the temperature regime. This is where sous vide comes in to save the day. This cooking method is based on precision and makes sure the meat cooks right while you're busy doing other things around the house.
Ingredients
Serves: –+
- Pheasant fillet 2 pcs
- Pork fat 50 gr
- Thyme 1 sprig
- Mushroom mix 100 gr
- Butter 50 gr
Method
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Set the sous vide thermostat's warm-up temperature to 62 degrees Celsius. Let it prehest the water to the required temperature.
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Put the pheasant fillet along with fat and thyme in a vacuum bag. Seal the bag tightly and make sure that there is no place for an air inside the bag.
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Immerse the bag into the sous vide cooker for 35 minutes.
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When the cooking time is over, pull out the meat out of the bag and pat it dry with paper towels.
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If a crispy golden crust is your favorite feature when it comes to meat, fry the each side of the fillet in a pan. Try not to overdo it! A couple of minutes per side will be more than enough.
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Fried mushrooms are perfect for the serving purposes! To make them look delicious, put butter on a yet warm frying pan and add the mushroom mix. Fry until mushrooms give away all the moisture. Then they can be sprinkled over the fillet and served at the table. It looks really appetizing!
