Cooking Instructions
About your product choice
For lovers of gamey flavours, opt for a cut of pheasant on the bone. The dark meat will really enhance the rich taste
8hrs 30min
74°
/
165°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
Add hazelnut oil, orange zest, cinnamon and bayleaf
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
Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut
This is a great way to utilize the tough part of the game bird, creating a beautiful starter dish.
View Recipe