Wild Pheasant from the Woods - Michelin Star Chef Recipe
176 بار بازدید -
9 ماه پیش
-
David is back for a
David is back for a cooking pheasant video. How to prepare with a brine to a sous vide and flash fry finish. This will be the tenderest pheasant you'll ever have. Home cooking done easy where you'll replace your dry chicken or pheasant breast with tender moist delicious meat.
I'm not the Michelin star chef but picked a couple of friends of mine that are current Michelin star chefs in various restaurants around the world.
I'm highly opinionated and want everyone to love cooking and eat as much as I do. I believe that with the right prep you can all cook.
How I made it:
1. Brine in 80G of salt to 1L/1000ML of cold water and place in fridge for 1 hour
2. Bring up Sous Vide temp to 62C or 145F
3. Vacuum seal bag and place in water bath for 1 hour
4. Remove from bag and pat pheasant dry and place in egg, panko, and flour to double batter.
5. You will need 1 egg per pheasant and 1 cup of panko and 1 cup of AP flour to double batter.
6. Set oil temp to 325F and keep at that temp if possible.
7. Fry for 2-3 minutes or until crust is golden brown, but not dark brown.
8. Drizzle tonkatsu sauce over rice and enjoy.
Suggestions for next time:
1. Rest pheasant in tacked for 2-3 days and hang it outside (as long as temp is 50F or below) Do not do this if the temp is higher than that. After 2-3 days then field dress.
2. Brine with 60g of salt instead of 80 and keep for 1 hour
3. Cook at same temp, but only for 40-45 minutes.
Items used in the video:(these are affiliate links that don't cost you anything, but help support the channel if you choose to purchase to assist with my dream)
Stainless Steel bowl: https://amzn.to/45HjMW3
Sous Vide machine: https://amzn.to/3Fs22mC or https://amzn.to/46yIxVs
Sous Vide Container: https://amzn.to/48ZVqtj
Sous Vide vacuum bags: https://amzn.to/3M8UPM6
Vacuum seal machine: https://amzn.to/3Q7Loxy
Measuring glass cup: https://amzn.to/3Q8pri3
Chop Sticks: https://amzn.to/3tMgzH8
Chef Knife: https://amzn.to/40kB5ex
Kastu Sauce: https://amzn.to/3QsDOPH
Panko: https://amzn.to/3rXgPTn
Japanese Rice: https://amzn.to/48VXpyV
AP Flour: https://amzn.to/3MbOzTI
#hunting #pheasant #cooking #sousvide
I'm not the Michelin star chef but picked a couple of friends of mine that are current Michelin star chefs in various restaurants around the world.
I'm highly opinionated and want everyone to love cooking and eat as much as I do. I believe that with the right prep you can all cook.
How I made it:
1. Brine in 80G of salt to 1L/1000ML of cold water and place in fridge for 1 hour
2. Bring up Sous Vide temp to 62C or 145F
3. Vacuum seal bag and place in water bath for 1 hour
4. Remove from bag and pat pheasant dry and place in egg, panko, and flour to double batter.
5. You will need 1 egg per pheasant and 1 cup of panko and 1 cup of AP flour to double batter.
6. Set oil temp to 325F and keep at that temp if possible.
7. Fry for 2-3 minutes or until crust is golden brown, but not dark brown.
8. Drizzle tonkatsu sauce over rice and enjoy.
Suggestions for next time:
1. Rest pheasant in tacked for 2-3 days and hang it outside (as long as temp is 50F or below) Do not do this if the temp is higher than that. After 2-3 days then field dress.
2. Brine with 60g of salt instead of 80 and keep for 1 hour
3. Cook at same temp, but only for 40-45 minutes.
Items used in the video:(these are affiliate links that don't cost you anything, but help support the channel if you choose to purchase to assist with my dream)
Stainless Steel bowl: https://amzn.to/45HjMW3
Sous Vide machine: https://amzn.to/3Fs22mC or https://amzn.to/46yIxVs
Sous Vide Container: https://amzn.to/48ZVqtj
Sous Vide vacuum bags: https://amzn.to/3M8UPM6
Vacuum seal machine: https://amzn.to/3Q7Loxy
Measuring glass cup: https://amzn.to/3Q8pri3
Chop Sticks: https://amzn.to/3tMgzH8
Chef Knife: https://amzn.to/40kB5ex
Kastu Sauce: https://amzn.to/3QsDOPH
Panko: https://amzn.to/3rXgPTn
Japanese Rice: https://amzn.to/48VXpyV
AP Flour: https://amzn.to/3MbOzTI
#hunting #pheasant #cooking #sousvide
9 ماه پیش
در تاریخ 1402/07/28 منتشر شده
است.
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