Sous Vide Pheasant Breast
Pheasant can sometimes be a very lean meat, so it’s perfect for preparing with the Anova Sous Vide Precision Cooker, which keeps it moist and plump. Because it cooks in its own fat, it needs very little in the way of seasoning — just salt, pepper, and fresh thyme.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:15
Recipe Time: 00:45
145F / 62.8C
- 2 bone-in pheasant breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme
- 1 tablespoon extra virgin olive oil
- Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
- Season the pheasant breasts with salt and pepper. Place in a large zipper lock or vacuum seal bag with the butter and thyme.
- Seal the bag using the water immersion technique and or vacuum sealer on the moist setting. Place in the water bath and set the timer for 45 minutes.
- When the timer goes off, remove the bag from the water bath. Remove the pheasant and pat dry. Discard any cooking liquid.
- Heat oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the pheasant, skin side down, and sear until golden brown, about 2 minutes. Serve.