For cooking wild game, sous-vide makes a ton of sense. By controlling the exact temperature, you can create moist venison steaks (though it will need to be seared after the soaking, make tender turkey thighs, or, as I’ve been doing, cook pheasant breasts in batches that you can then use in other recipes all week long. Probably the biggest challenge I’ve had is finding sous-vide recipes for wild game. There are a few out there, especially pheasant recipes from British chefs, but otherwise I’ve been making things up as I go. Experimenting with the Anova has been a lot of fun, and honestly, because the meat cooks in a sealed environment at the correct temperature, it’s been impossible to ruin a cut by overcooking.