...with Asparagus & pickled mushroomsWatch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.
Courtesy of Chef Jason Wilson, Crush, Seattle, WA
For the pheasant
3 tablespoons (45 ml) butter
1 tablespoon (15 ml) finely chopped thyme
1 tablespoon (15 ml) finely chopped chives
1 tablespoon (15 ml) finely chopped parsley
1 tablespoon (15 ml) finely chopped sage
3 tablespoons (45 ml) finely chopped shallots
½ cup (120 ml) chicken stock
1 teaspoon (5 ml) kosher salt or sea salt
4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken can be substituted)
Olive oil for final sear
For the asparagus
3 tablespoons (45 ml) extra virgin olive oil
1 teaspoon (5 ml) lemon zest
1 teaspoon (5 ml) finely chopped garlic
1 tablespoon (15 ml) finely chopped mint
12 spears large fresh asparagus, trimmed and 2/3 length of stalks peeled
For the mushrooms
2 tablespoons (30 ml) pickling spice
2 tablespoons (30 ml) sugar
1/4 cup (60 ml) Champagne vinegar
1/4 cup (60 ml) apple juice
Kosher Salt as needed to season to taste.
1 cup (59 g) gourmet mushrooms (chanterelles, morels, oyster, porcini)
1. Fill and preheat the Sous Vide Supreme to 146F/63.5C
2. In a saucepan over medium heat, melt the butter and add the thyme, chives, parsley, sage, shallots, chicken stock, and salt and simmer for 3 minutes, whisking lightly.
3. Season the pheasant lightly with salt on both sides and put them, two to a pouch, into small (quart/0.9 litre) cooking pouches.
4. Spoon the herb mixture over the pheasant breasts, dividing the mixture evenly between the pouches, and vacuum seal.
5. Submerge the pouches in the SousVide Supreme and cook for 35 minutes. (Set the timer.)
6. Meanwhile, in a skillet over medium heat, simmer the garlic in extra virgin olive oil with a pinch of salt; add the mint and lemon zest and continue to cook for 4 minutes.
7. Add the asparagus to the skillet and toss to coat with the herbed oil; put the spears, in a single layer, side by side, into a small (quart/0.9 litre) cooking pouch, and vacuum seal. Set aside.
8. Next, prepare the pickling brine. In a saucepan, whisk together the pickling spice, sugar, 2 teaspoons of kosher salt, vinegar and apple juice and simmer for 5 minutes.
9. Put the mushrooms into a small (quart/0.9 litre) cooking pouch, pour the pickling brine over the mushrooms and vacuum seal.
10. When the timer indicates that the pheasant has cooked for 35 minutes, add the asparagus and mushroom pouches to the water oven and reset timer for 10 minutes.
11. Remove all items from the water bath when the timer sounds.
12. To finish, heat olive oil in a skillet over medium high heat. Remove the pheasant breast from its pouch and sauté until golden brown on both sides.
13. Plate the dish.