Pheasant | Recipe by


Pheasant Game
  • DIFFICULTY: Advanced
  • SERVES: 2


  • 2 Pheasant breasts
  • 50g Pancetta or bacon fat
  • 1 Thyme sprig
  • 100g Girolles mushrooms — or any wild variety
  • 50g Butter


Sous vide cooking pheasant produces something so tender and moist that you’ll be tempted to sneak a bit while it’s resting.


  1. Pre-heat your water bath to 62°C.
  2. Place the pheasant breasts and pancetta/bacon fat into a pouch, along with the thyme, and vac-seal.
  3. Put the pouch into your water bath for 35 minutes.
  4. Keep checking the water bath to make sure the water is covering the pouch.
  5. Remove the pheasant from the pouch and pat dry with kitchen towel.
  6. Colour the pheasant in a pan, skin side down only, until crispy.
  7. Now, add the girolles to the pan, along with a tablespoon of butter, and allow to foam — glazing the pheasant and mushrooms with the butter.
  8. Remove the pheasant from pan and let it rest for 4 minutes.
  9. Carve and serve.

Chef’s Tip –

Use chestnuts for a sauce, quince can be used as a purée or butternut squash is great as well.

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