Description
Sous Vide Pheasant with Cranberry Sauce is a show-stopping dish featuring succulent pheasant breasts complemented by a vibrant, sweet-tart cranberry sauce. This elegant recipe is surprisingly easy to prepare, making it perfect for special occasions or cozy dinners at home. The sous vide technique ensures each bite is tender and juicy, while the rich flavors will impress your guests and elevate any meal.
Ingredients
Scale
- 2 pheasant breasts (about 500g)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
- 1 cup cranberry sauce (homemade or store-bought)
- 1 tbsp honey
- 1 tsp fresh thyme leaves
Instructions
- Fill a sous vide container with water and preheat to 140?F (60?C).
- Season the pheasant breasts with salt, pepper, and minced garlic. Place them in vacuum-seal bags.
- Vacuum seal the bags and submerge them in the preheated water bath. Cook for 2 hours.
- In a saucepan, combine cranberry sauce, honey, and thyme over medium heat until warmed through.
- Once cooked, remove the pheasant from the bags, pat dry, and quickly sear in a hot skillet for about 1 minute per side.
- Plate the pheasant and drizzle generously with cranberry sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 pheasant breast with sauce (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg