Good Pheasant Recipe

[TreeDoc]

Here's an absolutely awesome recipe that I have been doing for quite some time. Don't FRY your birds or dump them in with Cream of Mushroom! Have some class with such a noble bird, Gang!!


Cranberry Pheasant & Pears

1/2 c. butter
2 lg. garlic cloves
2 Tbsp. shallot, minced.
4 whole Pheasant breasts, skinned, boned & halved (sliced in half, horizontally which makes them thinner), then floured.
1 c. cranberries, coarsly chopped.
3 ripe Pears, peeled and sliced to about 1/4".
2/3 c. brandy
1 c. heavy cream.
1 c. Sour Cream.
1/4 c. parsley
Salt and fresh ground pepper, to taste.

Melt half the butter in a lg. heavy skillet. Add garlic & shallot - cook 1 minute.

Lightly season and then flour the halved Pheasant Breasts and cook in batches using the rest of the butter as needed, just until done, a few minutes each side. Remove to a platter & keep warm on a low setting in oven.

Add Cranberries to the remnants in the skillet, cook & stir 1 minute. Add Pear slices and cook until they are softened. Pour in brandy and get it to flame. Shake pan till brandy burns off. Add both creams to skillet, stir and heat but don't boil.

Pour sauce over breast halves and sprinkle with Parsley.

You'll love this one, it's fantastic! Works with Chicken, too.