How to cook pheasant breast sous vide

How to cook pheasant breast sous vide

How to cook pheasant breast sous vide

by Great British Chefs3 November 2015

How to cook pheasant breast sous vide

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.

Serving suggestions

Andy McLeish serves Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls, while James Mackenzie serves Roast pheasant breast with parsnip purée, parkin and pickled brambles. For an Indian twist try Vineet Bhatia’s Achari pheasant, spiced aubergine, caviar and poppy seed pheasant cake.

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