Sous vide cooked pigeon breast. A delicious way to ensure a juicy piece of meat without it becoming dry.
Recipe for pigeon breast sous vide
Sous vide cooked pigeon breast. A delicious way to ensure a juicy piece of meat without it becoming dry.
We have the recipe from the book: “Sous Vide Handbook“, where the author writes the following about the recipe:
“A pigeon breast is a small piece of meat weighing 50-60 g. It has a strong gamey flavor and is quite filling. It is well-suited for sous vide cooking, where you can prepare the delicate piece gently and evenly. It requires almost no extra tenderizing, as it would otherwise become dry.”
Servings: person
Pigeon Breast Sous Vide
Sous vide cooked pigeon breast. A delicious way to ensure a juicy piece of meat without it becoming dry.
Equipment
- Sous Vide
Ingredients
- 120 gram Pigeon Breast 10% fat
Instructions
Pigeon Breast Sous Vide
- Make sure all possible pellets are removed!
- Optionally remove the skin, as it won't get crispy when searing.
- One can also remove the thin tenders on the underside (done here), as they often separate from the breast during searing.
- Season the meat with salt and pepper and vacuum-seal it.
- Cook the meat at 56 degrees Celsius (133 degrees Fahrenheit) for 45 minutes. The heating time for a 2 cm high breast is 30 minutes and the tenderizing time is 15 minutes.
- Take the meat out of the bag and pat it dry thoroughly.
Searing the Pigeon Breast
- Pan: High heat 60 + 30 secondsGrill: High heat 30 + 20 seconds.
The Result
- Dark red-pink color. Tender, soft, and very juicy.The skin is chewy.Strong game/pigeon flavor.
Notes
Sous vide pigeon breast pairs well with:
• with mushrooms, carrots, and parsnips with cream sauce• with mashed potatoes with blackberries, currants, and balsamic
• with pointed cabbage, cherries, and game sauce
• with mushrooms and risotto
• with Pommes Anna, carrots, and red wine sauce
• with potatoes, apples, and cranberries with red wine sauce