Sous Vide Recipe: Butter Poached Pheasant Breasts

There are a ton of proven techniques and recipes for cooking upland game, but I’m sold on sous vide as the best. Although it may sound fancy, this technique is actually relatively easy. Simply seal the bird in a vacuum sealed bag and submerged it in a hot water bath. A dedicated sous vide machine or less-expensive immersion circulator makes the job even easier, but the same effect can be achieved with a pot of hot water on the stovetop as long you’re able to maintain a controlled temperature of 160 degrees for at least two hours.

The downside to sous vide is the birds come out of the bag looking a bit peaked and pale. I remedy this with a quick burst of flame...

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