Ingredients:

  • 4 pheasant breasts (approx. 6 oz / 170 g each)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter (15 g)
  • 8 oz (225 g) mixed mushrooms, sliced (e.g., cremini, shiitake)
  • 1 small shallot, finely chopped
  • ½ cup (120 ml) chicken stock
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions:

  1. Prepare the marinade: Combine olive oil, minced garlic, thyme, rosemary, salt, and pepper in a bowl.
  2. Marinate the pheasant: Rub the marinade over the pheasant breasts. Place in a vacuum bag and seal. Refrigerate for at least 2 hours.
  3. Preheat sous vide: Set the sous vide immersion circulator to 140°F (60°C) for tender, medium doneness.
  4. Cook the pheasant: Submerge the sealed pheasant in the water bath and cook for 1-2 hours.
  5. Sauté the mushrooms: In a skillet, melt butter over medium heat. Add shallots and mushrooms, sauté until golden brown.
  6. Prepare the sauce: Add chicken stock to the skillet. Reduce until thickened slightly, then stir in parsley, chives, and lemon juice.
  7. Finish the pheasant: Once cooked, remove from the water, pat dry, and sear in a hot skillet for 1-2 minutes on each side for a crispy finish.
  8. Plate and serve: Slice the pheasant, drizzle with mushroom sauce, and garnish with extra herbs.