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KeepItSimpleAnnaSue

Sous Vide Pheasant: A Simple, Delicious Recipe!

This Sous Vide pheasant is a super simple and delicious recipe. You will have flavorful and tender pheasant that everyone will enjoy. It's a great recipe for beginners and those who have been cooking with wild game for years. Give it a try and enjoy having this field to fork meal right in your home!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 whole bone-in pheasant
  • 4 tbsp. butter (2 tbsp. per bird)
  • 2 tsp. salt (sea salt or kosher salt)
  • 2 tsp. black pepper
  • 2 tsp. Kinder's All Purpose Meat & Veggie Rub (or your favorite seasoning)
Sauce
  • 3-5 tbsp. olive oil
  • 1/2-1 tsp. cornstarch
  • all of the leftover pheasant juice in the bag when it finishes cooking

Equipment

  • sous vide machine (we have the Anova brand)
  • Ziploc bags or vacuum seal bags

Method
 

Prep the Pheasant
  1. Rinse the pheasant in cold water and pat them dry with paper towels.
  2. Then, season generously with salt, pepper, and your favorite seasoning. I use Kinder's All Purpose Meat and Veggie Rub for a lot of recipes.
    raw-seasoned-pheasants-on-a-cutting-board.jpg
  3. Next, place each bird in a gallon-size Ziploc bag (or a vacuum-seal bag if you have one).
    raw-seasoned-pheasants-on-a-cutting-boards-with-a-butter-dish.jpg
  4. Add 2 tablespoons of butter to each bag. No need to melt it—just toss it in.
    raw-seasoned-pheasants-in-a-zip-lock-back-with-butter-and-seasoning-.jpg
  5. Remove as much air as possible and seal the bags.
Get the Sous Vide Ready
  1. Fill your sous vide container with water up to the recommended fill line.
  2. Set your sous vide machine water temperature to 145°F.
  3. Place the sealed pheasants in the water bath and make sure they don’t touch. They should be in a single layer. Each bird gets its own large zipper lock bag.
  4. If they float, weigh them down with a plate. Sous vide has an official weight, but a plate works for us.
  5. Cook for 90 minutes. That’s it for the sous vide technique. No peeking, no stirring, no stress.
Sear the Pheasant
  1. Once time’s up, heat a skillet (or a grill pan) over medium heat  to medium-high heat with 3–5 tablespoons of olive oil.
  2. Sear each pheasant for 30–60 seconds per side—just enough to get a golden brown color. Don’t overdo it.
    whole-sous-vide-pheasant-on-a-cutting-board.jpg
Pheasant Stock Sauce
  1. Remember that olive oil still in the pan? Add the leftover juices (pheasant stock) from the sous vide bags.
  2. Stir in ½ to 1 teaspoon of cornstarch if you want a thicker sauce. Let it cook for about 2 minutes, stirring until slightly thickened.
  3. Drizzle the sauce over the pheasant, toss on some fresh rosemary, and you’re ready to serve!