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 … [Read more...]