Cooking Instructions
About your product choice
If you don't want your game to taste too, well, gamey, then a pheasant breast has a beautifully light and tender flavouring
40mins
63°
/
145°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try thyme and lemon zest
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Roasted sous vide partridge, hay-baked celeriac, pearl barley and sprout leaves
This delicious sous vide recipe by chef Adam Simmonds has been recreated for our SousVide Tools with kind permission from the Great British Chefs.
View Recipe