A pheasant gamebird has a unique taste. This simple recipe for making sous vide pheasant will plunge you into the world of gastronomic delights.
Ingredients
Serves: –+
- Pheasant breast 1 piece
- Pork fat 50 gr
- Mushrooms (any sort) 100 gr
- Thyme 1 sprig
- Butter 50 gr
Method
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Put the pheasant breast along with pork fat into a vacuum bag. Add thyme and vacuumize the bag.
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The cooking time is 35 minutes and the temperature is 62°C. Make sure that bag is fully immersed into the water.
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When the cooking time is over, take out the pheasant from the bag and pat it dry with a paper towel.
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Then fry the pheasant in a pan until crisp. Add mushrooms and a spoonful of butter. Cook until it's ready.
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Slice the pheasant and serve immediately. Garnish each pheasant serving on a plate by placing mushrooms on top.
