Braised Pheasant with Red Wine Poached Seckel Pears and Spiced Carrot Puree

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I've modified this dish from a Sous Vide recipe for those of you who don't have access to a water oven, or immersion circulator.  I loved this dish so much that I didn't want to limit who could try it.  The texture will be slightly different, and searing the meat is done before braising, not after, but the flavor rocks!! I've used the photo for the sous vide recipe, so yours will look … [Read more...]

Sous Vide Pheasant with Red Wine Poached Seckel Pears and Spiced Pumpkin Puree

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I've finally discovered how I can make the most juicy, and tender pheasant... with a Sous Vide Supreme water oven.  Once the pheasant are prepped and vacuum sealed, the water oven does all the hard work. While this dish has many components and may look intimidating, the steps are quite easy, and most can be done 24 hours ahead.  Don't shy away from this one... you'll love it and it's … [Read more...]