Sous vide pheasant in white wine garlic mushroom cream sauce

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Sous vide pheasant in white wine garlic mushroom cream sauce

Postby Jarbo03 » Mon Jan 20, 2014 8:04 pm

Indaswamp you have got to try this, would be awesome with quail and woodcock also. The quail breast was a nice bonus.

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Jarbo03
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Re: Sous vide pheasant in white wine garlic mushroom cream s

Postby Indaswamp » Mon Jan 20, 2014 10:54 pm

recipe?
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Sous vide pheasant in white wine garlic mushroom cream s

Postby Indaswamp » Mon Jan 20, 2014 10:58 pm

Buddy has some quail inda freezer he has been wanting to give me.... :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Sous vide pheasant in white wine garlic mushroom cream s

Postby Jarbo03 » Mon Jan 20, 2014 11:12 pm

Sous vide the bird, I did the phez to 160, will prob do 150 next time and add last bit of heat in the skillet. I browned on hot skillet with kosher salt and pepper in olive oil. Then used olive oil to start cream sauce. Add the pheasant back to sauce to warm up.


1 onion, diced
4 garlic cloves, crushed
20 small mushrooms, thinly sliced
1 chicken stock cube, undiluted
1 cup white wine
2 cups heavy cream
olive oil, to fry

Directions:

1
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
2
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
3
Crumble in the stock cube.
4
Add the cream.
5
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
6
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
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Re: Sous vide pheasant in white wine garlic mushroom cream s

Postby Indaswamp » Mon Jan 20, 2014 11:21 pm

:thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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