Pheasant | Recipe by sousvidetools.com | sousvidetools.com
Sous vide cooking pheasant produces something so tender and moist that you’ll be tempted to sneak a bit while it’s resting.
Ingredients
- 2 Pheasant breasts
- 50g Pancetta or bacon fat
- 1 Thyme sprig
- 100g Girolles mushrooms — or any wild variety
- 50g Butter
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