sous vide game
Asked by karen on Tuesday, May 24
Does anyone have any recipes (& times & temperatures)for cooking British game? Karen
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Anything in particular in mind?
I think you can effectively substitute duck times/temps for feathered game, and lamb times/temps for furry game and it seems to work quite well.
e.g. venison shoulder being a tougher cut requires 48hrs or so at your desired 'doneness' temp. 55C seems popular, can't imagine you'd want it much more done. Rabbit is a little tougher than one might expect so longer cook times of upwards of 24hrs work well, again my preference is 55C.
There has been some mention of this on the sous vide in the uk thread towards the top as I recall, though it was venison-based.
Answered by DaveyT on Tuesday, May 24
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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