Pheasant is a wild bird with a subtle, gamey flavour and even though it is commonly associated with Christmas, it is in season from October until February. Widely available in butchers during this time, pheasant makes an interesting change to chicken and cooking the breasts sous vide ensures a moist, tender result.
Preheat the water bath to 62°C
Remove the pheasant breasts from the bone and season with salt
Place the breasts into individual vacuum bags with a splash of olive oil and a sprig of thyme and seal under pressure
Place the bags into the preheated water bath to cook for 35 minutes
Remove the breasts from the bag and pat dry with kitchen paper
Heat a non-stick frying pan over a medium high heat and colour the skin of the breast until crispy
Leave to rest for 4–5 minutes before serving
For a richer flavour try adding butter to the vacuum bags instead of oil.
You could also try adding different flavours to the bag such as rosemary, garlic, peppercorns and even bacon fat.