Sous Vide Rabbit Loin
Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh...
View ArticleFennel-Scented Cornish Game Hens
Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml)...
View ArticlePerfect Butter Pheasant Breasts
Courtesy of the Nevada Foodies Serves 2 INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh...
View ArticleDuck Legs Confit
Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1...
View ArticleDuck with Juniper Berries, Oranges and Thyme
Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish...
View ArticleEscargot Sous Vide
Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and...
View ArticleVenison with Golden Beets and Elderflowers
Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp leaves (or the green part of scallions/green onions) Kosher...
View ArticleTourtiere (French Canadian Christmas Meat Pie)
Serves 6 to 8 When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime. INGREDIENTS 4 Duck Legs Confit, cooked 1 large...
View ArticleLoin of Venison Sous Vide
…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauce Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4-6 Note: This recipe combines sous vide technique...
View ArticleNorwegian Roe Deer Filet with Port Wine Sauce
… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to 1 ½ pounds (600 g) roe deer filet Salt and...
View ArticlePheasant with Red Wine Pears and Pumpkin Puree
Recipe and Photo Courtesy of Bobbie Jo Wasilko (HeHuntsSheCooks.com) Serves 4 INGREDIENTS For the Pheasant 2 (3-pound/1.4 kg) pheasants, skin on 2 carrots 2 celery stalks 1 large onion 4 cloves garlic,...
View ArticleChicken Fried Wild Cottontail
…with Fried Polenta and Roasted Red Pepper Cream Sauce Recipe and photo courtesy of Bobbie Jo Wasilko (HeHuntsSheCooks.com) Serves 4 INGREDIENTS For the rabbit 2 teaspoons (5 g) ground allspice 2...
View ArticleDuck with Juniper Berries, Oranges and Thyme
Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish...
View ArticleEscargot Sous Vide
Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and...
View ArticleClik here to view.
Sous Vide Rabbit Loin
Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh...
View ArticleClik here to view.
Fennel-Scented Cornish Game Hens
Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml)...
View ArticleClik here to view.
Perfect Butter Pheasant Breasts
Courtesy of the Nevada Foodies Serves 2 INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh...
View ArticleClik here to view.
Duck Legs Confit
Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1...
View ArticleDuck with Juniper Berries, Oranges and Thyme
Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish...
View ArticleEscargot Sous Vide
Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and...
View Article
