Sous Vide Pheasant with Cranberry Sauce

Servings: 4 Prep Time: 30 minutes Cook Time: 1 hour

Sous Vide is a great method for preparing game birds. Since pheasant is so lean, it's important to retain as much moisture as you can while cooking. Sous vide cooking helps lock the moisture in the meat and prevents overcooking.

Ingredients: – Pheasant Breasts - Butter - Thyme - Salt and Pepper - Cranberry Sauce (homemade or store-bought) - Mashed Potatoes (optional)

Place pheasant breasts in vacuum bag with butter, thyme, salt, and pepper. Seal with vacuum sealer.

Sous vide in water bath at 145°F for 45 minutes.

Remove from water bath and pat dry. Sear in a hot pan with butter for 2 minutes per side.

Slice and serve over mashed potatoes (if desired) and top with cranberry sauce.