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New England Pheasant Applejack

Pheasant may not be as prevalent in New England as places like the Dakotas, Kansas or the Mid-West, but we do have access to hunting birds here and it is that, coupled with great ingredients that New England produces such as fresh apples which inspired me to create this delicious recipe!

Be sure and watch the video under the “How To” tab.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Remove fat from pheasant breasts and then place individually into quart-size freezer bag. Take a meat mallet and gently pound out the breasts into medallions and place onto a dish.
  • 2. Coat both sides of breasts with WC Blood Orange Olive Oil, and then season both sides with desiered amount of WC Cinnamon Chili Blend.
  • 3. Once all breasts have been seasoned and coated with specialty olive oil, dredge them in flour.
  • 4. Heat up a large stainless or cast iron saute pan over medium heat and add olive oil to coat pan.
  • 5. place floured breasts into pan and cook until both sides are browned up but not overcooked.
  • 6. Remove them from the pan and let them rest on a plate.
  • 7. Add apples to the pan and once they start cooking, add the shallots.
  • 8. Make sure you have enough olive oil in pan to saute the apples and the pan is not dry.
  • 9. Now add the applejack brandy and cook until the alcohol burns off.
  • 10. Add butter and whisk in, and then add the cream and whisk to incorporate.
  • 11. Once sauce starts to thiicken, shut burner off.
  • 12. Add pheasant pieces back to the pan and coat with sauce by turning them over in the sauce.
  • 13. To serve, take cooked mashed potatoes or celery root puree to each dish and then place pheasant breasts over the puree and pour sauce over.

Instructions

  • 1. Remove fat from pheasant breasts and then place individually into quart-size freezer bag. Take a meat mallet and gently pound out the breasts into medallions and place onto a dish.
  • 2. Coat both sides of breasts with WC Blood Orange Olive Oil, and then season both sides with desiered amount of WC Cinnamon Chili Blend.
  • 3. Once all breasts have been seasoned and coated with specialty olive oil, dredge them in flour.
  • 4. Heat up a large stainless or cast iron saute pan over medium heat and add olive oil to coat pan.
  • 5. place floured breasts into pan and cook until both sides are browned up but not overcooked.
  • 6. Remove them from the pan and let them rest on a plate.
  • 7. Add apples to the pan and once they start cooking, add the shallots.
  • 8. Make sure you have enough olive oil in pan to saute the apples and the pan is not dry.
  • 9. Now add the applejack brandy and cook until the alcohol burns off.
  • 10. Add butter and whisk in, and then add the cream and whisk to incorporate.
  • 11. Once sauce starts to thiicken, shut burner off.
  • 12. Add pheasant pieces back to the pan and coat with sauce by turning them over in the sauce.
  • 13. To serve, take cooked mashed potatoes or celery root puree to each dish and then place pheasant breasts over the puree and pour sauce over.

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