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The Upland Cookbook
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Pan Seared Peppered Pheasant Breast
A classic recipe from Christopher P. Ray's
The Wild Menu
Ingredients:
- 4 boned pheasant breasts, skin open, wing joint attached
- 3 Tbsp Five peppercorn blend, coarsely ground
- 1/4 tsp. salt
Directions:
Rinse pheasant and pat dry. Rub with peppercorn mixture and salt. In a hot,
heavy skillet, sear pheasant breasts on skin side 1st, then turn over and
sear bottom. Place on a heated plate in 350 degree oven until medium rare
(120 degrees internal temp). Remove from oven and keep warm.
This wouldn't be complete without:
Dried Cherry, Balsamic Vinegar and Port Wine Sauce
- 1 cup dried cherries
- 1/3 cup balsamic vinegar
- 2 cups Sandeman port wine
- 1-1/2 cups chicken stock
- 2 Tbsp. butter, chilled
Simmer cherries in port wine until cherries are plump. Set aside 1/4 cup
for garnish. Add balsamic and simmer 2-3 minutes. Remove from heat and
add to pheasant demi-glace with chicken stock. Puree with food processor
and return to stove. Simmer and skim. Fold in chilled butter.
Place sauce on bottom of plate. Slice pheasant breast into 5 slices and fan
out on top of sauce. Garnish with enoki mushrooms, thyme sprigs, and dried
cherries from earlier. Consider serving with croquette potatoes.
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