Pan Roasted Pheasant Breast

Pan Roasted Pheasant Breast

Maple Yam Puree, Brussels Sprout Ragout, Cranberry Chutney

               Ingredients:

                    Pheasant Breast                                                  8oz

                    Yams                                                                   1ea

                    Spanish Onion                                                    1ea

                    Brussels Sprouts                                                                1 cup

                    Cranberries Fresh                                               1 cup

                    Heavy Cream                                                      8oz

                    Unsalted Butter                                                  2oz

                    Whole Grain Mustard                                        2oz

                    White Wine Vinegar                                            2oz

                    Maple Syrup                                                      1oz

                    Brown Sugar                                                       1 teaspoon

                    Sugar                                                                   1oz         

                    Kosher Salt                                                         pinch

                    White Pepper                                                     pinch

                    Method:

Pheasant:

**Season both sides of the breast with salt & pepper.  Sear breast in a hot skillet (preferably in a cast iron one) over medium high heat skin side down in olive oil.  Cook until the skin turns brown, and gets crisp.  Flip over once, and add 1oz of butter.  Cook on medium heat, basting the breast until it is fully cooked...3-4 minutes.  Adding herbs & garlic cloves to the basting process is optional.

Maple Yam Puree:

**Cut ½ the onion into small pieces and cook in a small saucepot with minimum oil on low.  While onion is cooking, cut the sweet potato (yam) into small pieces.  Season the pot with salt & pepper.  Add sweet potato to the pot and put a lid on to trap the steam.  Add 4 oz cream, maple syrup, and brown sugar to the pot, and bring to a simmer.  Puree is done when yam is tender.  Puree in a blender.

Brussels Sprout Ragout:

**Cut off the ends of the washed Brussels sprouts, and peel off the petals.  Cook petals in a pot of salted boiling water for 30 seconds.  Place hot Brussels sprout petals into a bowl of ice & water (50/50).  Cut the other ½ of the onion into small slivers and cook over low heat until tender.  Add Brussels sprout petals.  Add 4oz of heavy cream, mustard, and season with salt & pepper.  Cook over low heat for 10 minutes.

Cranberry Chutney:

**Take the washed cranberries and put into a pot with ½ cup of water.  Add sugar and white wine vinegar.  Cook over medium heat until cranberries are tender and absorb liquid.  Let cool.  Chop cranberries very fine and add a squeeze of fresh lemon.

                                                          Earl Anthony Morse

                                                            Executive Chef