Sous Vide Wild Pig Leg Shiitake Mushroom Terrine

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A yummy appetizer made by creating wild pig rillettes with a Sous Vide Supreme Water Oven (or immersion circulator), which can be served as part of an elegant first course or as part of a charcuterie platter for a buffet.  While the preparation takes up to three days, most of the time is refrigeration or inactive cooking.  Once you season and seal up the vacuum bags with the meat inside, … [Read more...]

Sous Vide Frogs Legs with Carrot Pea Risotto

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If you're going gigging, and want to try frog as a main dish but have no other ideas besides deep frying, then this recipe is for you! Tough chewy frogs legs are tenderized and garlicky after being poached for hours in a water bath. The meat falls off the bone, and that's just fine with me since I'm adding it to a carrot/pea risotto!! And I just love the beautiful orange risotto which reminds me … [Read more...]

Sous Vide Chicken Fried Rabbit

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With such low fat, wild rabbit is notorious for being tough and stringy, but a low slow poach in the Sous Vide Supreme water oven makes it tender, and retains all the flavor. Add coating and a quick deep fry and this dish will beat fried chicken, hands down!! Served with fried polenta cakes and smoked red pepper cream sauce, this dish will knock your socks off!   … [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...]

Sous Vide Cooking

Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to create a series of … [Read more...]

Sous Vide Rack of Wild Boar with Sous Vide Sausage Fig Dressing and Fig Port Sauce

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This rack of wild pig is slowly cooked in a water oven to create one of the most tender racks I've ever made. Wild pig loin has very little fat, so it can be a challenge to cook without drying it. But with the help of sous vide cooking, the result is nothing short of perfection. I also made a wonderful sausage fig dressing which was also easy to make in the water oven. Once I made the … [Read more...]

Sous Vide Cooking

   Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to … [Read more...]