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...]