Ruppsrover said:
Jack, that looks delicious. Can you email me some good pheasant recipes?
sprupp95@aol.com
Steve I don't have any recipes perse, I usually just attempt what ever I think is well suited to the bird. In this case I breasted the pheasant and then sauteed the breasts in very little olive oil, shallots, herbs d'provence, dried cranberries and a splash of chardonnay. A bed of wild rice pilaf and rainbow swiss chard to accompany it. Actually it was the first time I have ever cooked pheasant.
I do remember once I was staying at the Greenbrier in West Virginia and we shot birds on the preserve. They were later served to us in one of the dining rooms along with the chukar and quail we bagged. I remember they made an incredible bruschetta with the pheasant liver but I wouldn't know how to reproduce it.
Usually I'm cooking quail so the pheasant was a nice chance to try something different.
I mostly treat game birds as I would any other course I might prepare at home. For some reason or other all of the recipes I find for game seem a bit uninspired. I'm not sure why, but people who would otherwise prepare incredible and thoughtful food seem to lower the bar when it comes to wild game. So many typical hunter's recipes involve frying or wrapping in bacon. Not that such things can't be good, but there are more options.
I'd like to try pheasant on a grill with a sour greek yogurt brushed on the breasts. I think that might be good with grilled vegetables and a naan or pita.