Game and Cooking Sous Vide | The Tool Shed

Game and Cooking Sous Vide

If you’ve never cooked game meat before then we urge you to give it a try. Game is generally leaner than many other meats and works fantastically well with sous vide cooking.

Here at Sous Vide Tools we have a huge selection of delicious game recipes ranging from simple lunches, to challenging dinner party or restaurant quality meals. With gaming season almost upon us there is no better time to sample some of this quality meat, and when cooked with your sous vide water bath the results will be mouth wateringly delicious!

SOUS VIDE SQUAB PIGEON, PARL BARLEY AND TRUFFLE RISOTTO, FOIE GRAS AND HAY-SMOKED OFFAL BROCHETTE…THE RECIPE

Squab pigeon is a great alternative to chicken or wood pigeon and tastes fantastic when cooked sous vide. The accompaniments featured in this dish complement the pigeon perfectly and combine to make a stunning restaurant on dinner party meal.

This recipe would suit a more experienced chef who is looking fo a challenge, however there is an excellent How To video with clear instructions on achieving perfect results.

READ THE RECIPE

SOUS VIDE RABBIT SADDLE ROLLED WITH LEMON THYME, TRUFFLE, ROASTED PISTACHIO AND PICKLED YOUNG CARROTS…THE RECIPE

If you like to experiment with a recipe or prefer to add your own ingredients then this rabbit saddle recipe is worth looking at. The saddle can be cooked with most ingredients, our chef suggests dried fruit or Armagnac soaked prunes, but if these aren’t to your liking then just use whatever is!

The recipe is fairly simple with the rabbit taking just 1-2 hours to cook sous vide and it can be eaten either hot or cold, meaning any leftovers can be used for a delicious lunch the next day.

READ THE RECIPE

SINGLE MUSCLE VENISON HAUNCH COOKED SOUS VIDE WITH ROASTED CEP MUSHROOMS AND BLACK PEPPER BUTTER…THE RECIPE

Venison in a great tasting game and although this lesser known single cut of muscle is quite difficult to come by we can assure you that it is well worth sourcing! The flavours are rich and the meat is tender, especially when cooked sous vide.

In this recipe we have given you cooking temperatures that will result in meat that is rare, medium rare or medium, meaning you can prepare it exactly how you like it and with a cooking time of less than two hours it can be quickly rustled up for a fantastic Sunday lunch or evening meal.

READ THE RECIPE

SOUS VIDE RABBIT LEGS…HOW TO

Rabbit can be a challenging meat to cook using traditional methods. A small error in timing or temperature can result in the rabbit becoming dry, tough and unappetizing. You can avoid this problem by cooking rabbit legs sous vide in oil. In this method, the fibres in the meat are slowly broken down by cooking at a low and consistent temperature over a long period, producing a tender and juicy result.

With clear step-by-step instructions you’ll be enjoying these delicious rabbit legs before you know it.

READ THE RECIPE

VENISON SHOULDER…HOW TO

You might struggle to find a shoulder joint of venison on supermarket shelves but you should be able to request one from your local butcher. Doing so is well worth the effort: venison shoulder makes a delicious Sunday roast and the meat can be used in a wide variety of tasty pies and casseroles. However, this joint contains very little fat and it can easily dry out when cooked at a high temperature. It therefore benefits from cooking sous vide, since this method uses a very low temperature and locks in moisture.

READ THE RECIPE

For our complete selection of game recipes please click here.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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