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Game Sous Vide Recipes | sousvidetools.com

Game

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On the Coals Venison ‘Steak & Eggs’ I Kasai Grills

Plain and Simple Rack of Venison

Roasted Wild Venison Loin with Pine and Cocoa Salt, Amaretto Poached Plums

VENISON, ANCHO CHILLI AND BITTER CHOCOLATE TACO

How to Cook Venison Shoulder Sous Vide

How to Cook Rabbit Legs Sous Vide

Sous Vide Guinea Fowl Terrine

Anjou Pigeon, Sweetcorn Purée, Red Onion Petals and Bacon Popcorn

Wood Pigeon with Salsa Verde and Black Pudding Beignets

Wheat-fed Guinea Fowl, Parfait Cigar and Pickled Mushroom

Venison Loin with Juniper, Potato rösti and Charred Clementine

Sous Vide Squab Pigeon, Pearl Barley and Truffle Risotto, Foie Gras and Hay-Smoked Offal Brochette

Sous Vide Loin of Hare, Creamed Celeriac Tart, Haunch Braised in Chocolate Beer

Sous Vide Saddle of Rabbit with Carrot, Dill and Camomile Broth

Sous Vide Leg of Hare, ‘Bourginon Style’with Parsley Persilade

Sous Vide Rabbit Saddle Rolled with Lemon Thyme, Truffle, Roasted Pistachio and Pickled Young Carrots

Sous Vide Topside of Venison with Honey Roasted Root Vegetables and Mulled Blackberry Sauce

Single Muscle Venison Haunch cooked Sous Vide with Roasted Cep Mushrooms and Black Pepper Butter

Rillette of Confit Partridge with a Jam of Kumquat and Toasted Sour Dough Bread

Stuffed Saddle of Hare with Fig, Hazelnut, Thyme and Split Red Wine Jus

Pepper Encrusted Loin of Hare, cooked Sous Vide, with Spiced Plums and Amaretto

Sous Vide Rabbit Leg with Muscat Wine, Grilled Young Vegetables and Soft Herbs

Sous Vide Guinea Hen Thighs with Black Pudding, English Broad Beans and Mushroom Cream

Sous Vide Guinea Fowl Breast Stuffed with Wild Mushroom, Truffle and Grilled Cabbage

Crispy Grouse Leg Lollies, cooked Sous Vide with Sloe Gin and Hibiscus Jam

Sous Vide Grouse with Maple Poached Quince and Thyme

Sous Vide Spatchcock Pigeon, Sautéed Watercress and Grilled Fig

Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut

Roasted sous vide partridge, hay-baked celeriac, pearl barley and sprout leaves

Pigeon cooked sous vide, coffee-cured foie gras, cherries and spiced bread

Smoked Venison with salt baked celeriac,sweet potato fondant and variations of sprouts & blackberries

Grouse with beetroot

Pheasant

Pigeon

Sous Vide Rabbit Loin

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