Game and Cooking Sous Vide | The Tool Shed
Game and Cooking Sous Vide
If you’ve never cooked game meat before then we urge you to give it a try. Game is generally leaner than many other meats and works fantastically well with sous vide cooking.
Here at Sous Vide Tools we have a huge selection of delicious game recipes ranging from simple lunches, to challenging dinner party or restaurant quality meals. With gaming season almost upon us there is no better time to sample some of this quality meat, and when cooked with your sous vide water bath the results will be mouth wateringly delicious!
SOUS VIDE SQUAB PIGEON, PARL BARLEY AND TRUFFLE RISOTTO, FOIE GRAS AND HAY-SMOKED OFFAL BROCHETTE…THE RECIPE
Squab pigeon is a great alternative to chicken or wood pigeon and tastes fantastic when cooked sous vide. The accompaniments featured in this dish complement the pigeon perfectly and combine to make a stunning restaurant on dinner party meal.
This recipe would suit a more experienced chef who is looking fo a challenge, however there is an excellent How To video with clear instructions on achieving perfect results.
SOUS VIDE RABBIT SADDLE ROLLED WITH LEMON THYME, TRUFFLE, ROASTED PISTACHIO AND PICKLED YOUNG CARROTS…THE RECIPE
If you like to experiment with a recipe or prefer to add your own ingredients then this rabbit saddle recipe is worth looking at. The saddle can be cooked with most ingredients, our chef suggests dried fruit or Armagnac soaked prunes, but if these aren’t to your liking then just use whatever is!
The recipe is fairly simple with the rabbit taking just 1-2 hours to cook sous vide and it can be eaten either hot or cold, meaning any leftovers can be used for a delicious lunch the next day.
SINGLE MUSCLE VENISON HAUNCH COOKED SOUS VIDE WITH ROASTED CEP MUSHROOMS AND BLACK PEPPER BUTTER…THE RECIPE
Venison in a great tasting game and although this lesser known single cut of muscle is quite difficult to come by we can assure you that it is well worth sourcing! The flavours are rich and the meat is tender, especially when cooked sous vide.
In this recipe we have given you cooking temperatures that will result in meat that is rare, medium rare or medium, meaning you can prepare it exactly how you like it and with a cooking time of less than two hours it can be quickly rustled up for a fantastic Sunday lunch or evening meal.
SOUS VIDE RABBIT LEGS…HOW TO
Rabbit can be a challenging meat to cook using traditional methods. A small error in timing or temperature can result in the rabbit becoming dry, tough and unappetizing. You can avoid this problem by cooking rabbit legs sous vide in oil. In this method, the fibres in the meat are slowly broken down by cooking at a low and consistent temperature over a long period, producing a tender and juicy result.
With clear step-by-step instructions you’ll be enjoying these delicious rabbit legs before you know it.
VENISON SHOULDER…HOW TO
You might struggle to find a shoulder joint of venison on supermarket shelves but you should be able to request one from your local butcher. Doing so is well worth the effort: venison shoulder makes a delicious Sunday roast and the meat can be used in a wide variety of tasty pies and casseroles. However, this joint contains very little fat and it can easily dry out when cooked at a high temperature. It therefore benefits from cooking sous vide, since this method uses a very low temperature and locks in moisture.
For our complete selection of game recipes please click here.