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1
Remove any scuffed cabbage leaves.
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2
Then peel off 8 of the outermost, larger green leaves and remove the tough core with a pairing knife.
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3
Have a ready a bowl of ice water.
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4
Bring a pot of salted water to a boil and blanch the 8 cabbage leaves until tender but not falling apart, 2 to 3 minutes.
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5
Immediately shock the leaves in the ice water to stop the cooking.
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6
Dry the leaves thoroughly between paper towels and set aside.
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7
Lay one very long piece of plastic wrap on the counter.
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8
Lay 2 cabbage leaves on the plastic wrap, overlapping just a bit.
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9
Dot the cabbage with 1 teaspoon of the truffle butter.
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10
Season one breast with salt and set it on one edge of the cabbage leaves and fold the excess cabbage over the breast.
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11
If there is excess, cut with kitchen shears.
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12
Continue to wrap the pheasant breast tightly with the plastic wrap, so the plastic goes twice around; there should be extra wrap on the ends to tie off into a knot.
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13
Repeat with the remaining breasts.
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14
Seal the breasts in sous vide bags.
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15
Using an immersion circulator to keep a constant temperature, cook the breasts at 144 degrees F for 30 minutes.
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16
Melt the butter in a saucepan set over low heat.
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17
Add the squash and cook until almost tender, not allowing it to brown at all.
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18
Add the water, cover the pan, and simmer until almost no water remains.
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19
Use a hand blender to blend until smooth.
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20
Season to taste with salt.
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21
To serve, slice the breasts on the bias, three slices per breast.
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22
Spoon the butternut squash puree onto a plate.
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23
Set the breast over the puree and finish with shaved truffles and sea salt.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
