All game meat is difficult to cook: overcooked it is rubbish and undercooked it can be perceived as raw. Sous vide allows for precise doneness, maximum economy, and most importantly development of flavor. Reducing the concern of the critical cook temperature, the focus of the dish as a whole can take form.
Seasoned with thyme, bay, citrus zest, salt, and pepper, the thighs and breast are sealed separately with butter to gently poach. The breasts are cooked at 60C and thighs at 64C for 30 minutes. To finish they are seared using a MAPP gas torch.
Game Hen sunchoke, brown-butter, thyme, wood sorrel, red sorrel