Courtesy of the Nevada Foodies Serves 2 INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh thyme DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Season the pheasant breasts with garlic powder, salt, and pepper and put them into a cooking pouch. Add half the butter and the thyme sprigs to the pouch and vacuum seal. Submerge the pouch into the water oven and cook for 90 minutes. Remove the breasts from the … Read More
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