Tag Archives: sous vide game

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauceCourtesy of Jack Lucas (MasterChef UK Finalist)Serves 4-6Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) full-bodied red wine … Read More

Perfect Butter Pheasant Breasts

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

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 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml) finely minced preserved lemon 3tablespoons (45 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 3 tablespoons (42.5 g) unsalted butter, cut in half Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 155F/ 68C. Thoroughly wash the hens in cold water and pat them dry. Spatchcock the hens: Position the hens, breast side down,  on a … Read More

Wild Mushroom Stuffed Quail

…with Maderia Reduction and Goat Cheese Grits On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…   INGREDIENTS For the stuffing 2 tablespoons (30 ml) olive oil 4 tablespoons (56 g) butter 1 cup (151 g) chopped onions 1/2 cup (114 g) peeled, chopped carrots 1/2 cup (114 g) chopped celery Salt and pepper to taste 2 cloves garlic, peeled and crushed 2 cups (151 g) Shitake mushrooms chopped For the quail 4 whole quail, semi boneless Salt and freshly ground black pepper 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail) 1 … Read More

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 leaves 1 bunch fresh thyme 2 cloves garlic, smashed & peeled 4 teaspoons (20 ml) olive oil For the brine 5 tablespoons (60 ml) pickling spice 2 tablespoons (30 ml) whole black peppercorns 1/2 cup (96 g) cane sugar 1 cup (115 g) kosher salt 1 gallon (3.8 liters) water 2 or 3 bay leaves 2 or 3 cloves garlic, peeled and crushed 1 bunch fresh thyme leaves For the rub 4 tablespoons (60 ml) … Read More

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 (2.5 ml) pepper 2 tablespoons (28 g) butter For the potato and celeriac mash 1-1/2 pounds (750 g) potato, peeled and diced 1-1/2 pounds (750 g) celeriac, peeled and diced 3 ounces (85 g) butter 1/2 cup (120 ml) milk 1 clove garlic, peeled and finely minced 1/4 teaspoon (1.25 ml) ground nutmeg 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) pepper For the creamy chanterelle stew  1 cup (60 g) chanterelles, cleaned and … Read More

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 ounce (225 g) pieces 2–3 tablespoons (30–40 ml) high smoke point oil, such as grapeseed, peanut, safflower, or vegetable oil Salt and black pepper to taste   INSTRUCTIONS Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium. Meanwhile, vacuum seal each piece of venison in a separate food-grade pouch and put the sealed pouches into the water bath. If the meat is from the rib or loin region, cook it for … Read More

Birria (Mexican Goat)

Courtesy of Sally MacColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat 1 tablespoon (15 ml) each sea salt and freshly ground black pepper 4 dried ancho chiles 4 dried guajillo chiles 4 dried chiles negro (dried Pasilla) or cascabel chiles 1 dried chipotle chile 12 garlic cloves, skin left on 3 dried smoked tomatoes, optional (if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow onion, finely chopped 2 bay leaves 1 teaspoon … Read More