Sous Vide Pheasant

This succulent sous vide pheasant recipe is the perfect way to enjoy a delicious and tender meal. The sous vide cooking method ensures that the pheasant is cooked to perfection, with a juicy and flavorful result.

Cooking Equipment:

Vacuum sealer or water displacement method, sous vide water bath

Preparation Time:

10 minutes

Cooking Time:

Total Time:

2 hours

Cuisine:

French

Keywords:

Sous Vide, Pheasant, Succulent, Tender

Meal:

Main Course

Cooking Method:

Sous Vide

Dietary Restrictions:

Gluten free, Dairy free

Servings:

Ingredients:

1 pheasant breast (approx. 200g)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme leaves

Salt and pepper to taste

Cooking Instructions:

Preheat your sous vide water bath to 140°F (60°C).

Place the pheasant breast in a vacuum-sealed bag with the olive oil, garlic powder, thyme leaves, salt and pepper. Seal the bag using a vacuum sealer or the water displacement method.

Place the sealed bag in the preheated water bath and cook for 2 hours.

Remove the bag from the water bath and carefully open it. The pheasant should be cooked through and tender.

Serve immediately with your favorite sides or store in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.

Nutrition:

Calories – 437 kcal; Protein – 33g; Fat – 28g; Carbohydrates – 0g; Sodium – 719mg

This sous vide pheasant recipe is an easy way to enjoy a succulent and tender meal that’s cooked perfectly every time! With just a few simple ingredients and two hours of cooking time, you can have a delicious dinner ready in no time!

Rating:

Did You Know?

The region of Savoie is known for its fondue, a melted cheese dish often served with bread.