Norwegian Roe Deer Filet with Port Wine Sauce
… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to …
Loin of Venison Sous Vide
…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauce Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4-6 Note: …
Tourtiere (French Canadian Christmas Meat Pie)
Serves 6 to 8 When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime. …
Venison with Golden Beets and Elderflowers
Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp …
Escargot Sous Vide
Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* …
Duck with Juniper Berries, Oranges and Thyme
Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries …
Duck Legs Confit
Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre …
Perfect Butter Pheasant Breasts
Courtesy of the Nevada Foodies Serves 2 INGREDIENTS 2 pheasant breast halves 1/2 stick (4 …
Fennel-Scented Cornish Game Hens
Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each …
Sous Vide Rabbit Loin
Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the …
Wild Mushroom Stuffed Quail
…with Maderia Reduction and Goat Cheese Grits Serves 4 On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds… …
Prosciutto Wrapped Rabbit Saddle
Courtesy of Chef Jason Wilson, Crush, Seattle, WA. Serves 4 …On the 10th Day of Christmas, my SousVide Supreme gave to me, 10 lordly rabbits …
Sassafras Scented Duck Breast with Soubise & Huckleberries
Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS For the soubise 1 yellow onion, peeled and rough chopped 1 shallot, peeled …
Sous Vide Duck Carnitas Nachos
Serves 6 to 8 INGREDIENTS 1 recipe Sous Vide Duck Confit Carnitas 1 recipe Sous Vide Queso Blanco Dip 2 tomatoes, stemmed, seeded, and diced 4 green …
Sous Vide Duck Confit Carnitas
Courtesy of Chef Bri Van Scotter Serves 4 INGREDIENTS For the tacos 4 duck legs 1 tablespoon (15 ml) chili powder 1 tablespoon (15 ml) …
Pulled Wild (Texas) Pig
Recipe courtesy of Rex Bird Serves 10 to 15 hungry people INGREDIENTS For the pork 10 pounds (4.5 kg) wild pig pork loins 8 bay …
Reindeer with Creamy Chanterelle Stew
Recipe courtesy of Lars Ringnes (SousVide Norge) 4 servings INGREDIENTS 2 pounds (800 g) inside round of reindeer 1 teaspoon (5 ml) salt 1/2 teaspoon …
Wild Goose with Soba Noodles and Roasted Baby Bok Choy
Courtesy of Lynn and Keith Morioka of Eat.Drink.Life.Luv Serves 2 INGREDIENTS For the marinade 1/2 cup (120 ml) pure maple syrup 1/2 cup (120 ml) …
Pan-Seared Venison
Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010) Makes 4 Servings INGREDIENTS 2 pounds (1 kg) venison, divided into four 8 …
Sous Vide Duck Confit with Creamed Cucumbers
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) …