This dish is one I have made before. Though fairly simple to put together, it hits on many levels and the sauce has a depth that knocks the tender perfectly cooked pheasant out of the park!
To Cook:
Thaw 6 Pheasant breasts and trim of all fat, rinse well then pat dry. season with sea salt and cracked black pepper. Vac seal on pulse with gentle vacuum pressure. Place in Sous Vide @ 140-145*F for 4 hours. One hour out-prepare the sides. When about 30 minutes from being finished in the Sous Vide, prepare the Glaze:
1/4 cup balsamic vinegar
1/4 cup Apricot Pepper Jelly
pheasant juice from sous vide vac bag, about 1/8 cup
1/4 tsp. fresh finely chopped rosemary
1/2 tsp. fresh thinly chopped basil leaves
salt and cracked black pepper to taste
4 T. unsalted butter to finish
Add balsamic and jelly to sauce pan. Heat on medium to reduce balsamic to 1/4 volume and incorporate the jelly. When Pheasant breasts are ready for the grill, remove vac bag from sous vide, place breasts on a sheet pan and coat lightly with a little olive oil. Pour juice from bag into sauce pan. Add fresh rosemary and basil, then heat on low while you put pheasant breasts on a blazing hot grill for 1 minute per side (could torch them if you have one). Remove breasts to sheet pan and allow to rest 5 minutes while you finish the sauce. Reduce volume of sauce to half until sauce thickens. Remove from heat and finish the sauce with butter. Check salt and pepper. Serve with sauce and sides, Pinot Noir or a good Shiraz recommended wine...
To Cook:
Thaw 6 Pheasant breasts and trim of all fat, rinse well then pat dry. season with sea salt and cracked black pepper. Vac seal on pulse with gentle vacuum pressure. Place in Sous Vide @ 140-145*F for 4 hours. One hour out-prepare the sides. When about 30 minutes from being finished in the Sous Vide, prepare the Glaze:
1/4 cup balsamic vinegar
1/4 cup Apricot Pepper Jelly
pheasant juice from sous vide vac bag, about 1/8 cup
1/4 tsp. fresh finely chopped rosemary
1/2 tsp. fresh thinly chopped basil leaves
salt and cracked black pepper to taste
4 T. unsalted butter to finish
Add balsamic and jelly to sauce pan. Heat on medium to reduce balsamic to 1/4 volume and incorporate the jelly. When Pheasant breasts are ready for the grill, remove vac bag from sous vide, place breasts on a sheet pan and coat lightly with a little olive oil. Pour juice from bag into sauce pan. Add fresh rosemary and basil, then heat on low while you put pheasant breasts on a blazing hot grill for 1 minute per side (could torch them if you have one). Remove breasts to sheet pan and allow to rest 5 minutes while you finish the sauce. Reduce volume of sauce to half until sauce thickens. Remove from heat and finish the sauce with butter. Check salt and pepper. Serve with sauce and sides, Pinot Noir or a good Shiraz recommended wine...
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