Sous Vide Pheasant Breast
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
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.