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Pan Seared Peppered Pheasant Breast

A classic recipe from Christopher P. Ray's The Wild Menu

  • 4 boned pheasant breasts, skin open, wing joint attached
  • 3 Tbsp Five peppercorn blend, coarsely ground
  • 1/4 tsp. salt


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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