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Sous Vide wild pheasant

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I am a bare beginner at
sous vide cooking. I have an Anova controller but have only done eggs and vegetables. My husband got some wild pheasants last fall and they have been languishing in the freezer. Usually they cook up very dry. I'm thinking sous vide might help them out. Any ideas or suggestions?

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  1. You cooking the whole bird?

    1. I'd probably bone it out. Sear the thighs and breasts quickly in ghee, or some other fat with a high smoke point. Bag them up with some duck fat and thyme, and then cook them to like 60C (some people prefer their birds cooked hotter). Take them out of the bag, chill them in the freezer for 5-6 minutes then sear them for like 15-30 seconds or so to get the skin super crisp.

      1. I'd still bard them with bacon or caul fat and roast them.

        Just something about the flavor that I just prefer roasted.

        1. When I cook a whole pheasant, I usually do it as a pot roast these days. Avoids the dryness you can get with a plain roast. The farmers market usually sells them in pairs - one cock, one hen. The cock is usually tougher than the hen, so can be tricky if you need to cook the two at the same time

          1. Our friends smoke them and I think they are fantastic. (sorry, doesn't help you use your sous vide...)

            1 Reply
            1. re: cleobeach

              but it's definitely serving as a suggestion that maybe sous-vide isn't the best prep....

            2. Thanks for all the suggestions. One of the things that make them so difficult is that they have been skinned. I may try brining and smoking.

              1 Reply
              1. re: pchapman

                how about a braise? With the skin off it could be sumptuous.