Seared Pheasant with Fruited Wild Rice
and Rosemary Cream Sauce
Pheasant is a lean, mild-flavored white meat. Chicken and chicken stock are easy substitutes in this recipe, will yield a similar flavor, and shorten the preparation time. The searing method used is recommended by Hank Shaw, a chef and avid hunter, whose web site www.honest-food.net, is an invaluable source for excellent game recipes.
Serves: 2
Total time: 1 ½ hours
1 whole pheasant, cut into 10 pieces (2 skin-on boneless breasts; 2 thighs, 2 legs, 2 wings, and back sections halves, all skin removed)
2 Tbsp. canola or grapeseed oil
2 Tbsp. unsalted butter
Stock
Pheasant thighs, legs, wing and back sections (from above)
1 medium onion, medium dice
1 rib celery, medium dice
1 carrot, peeled, medium dice
4 c. water
¾ c. apple cider
1 sprig each fresh parsley and thyme
1 bay leaf
1 /4 tsp. whole black peppercorns
Rosemary Cream Sauce
¾ c. stock (from above)
2 Tbsp. reserved soaking liquid from fruit
¼ c. heavy cream
½ sprig fresh rosemary
1 Tbsp. apricot preserves
¼ tsp. lemon juice
Poached Fruit for Rice
½ c. brandy
½ c. cranberry juice
¼ c. diced dried apricots
¼ c. coarsely chopped dried cranberries
½ Granny Smith apple, peeled, ¼” dice
1 Tbsp. unsalted butter, melted
Wild Rice
2 Tbsp. salted butter, divided
¼ c. onion, ¼” dice
1 c. wild rice blend (wild, red, brown and white, or similar)
1 ¼ c. stock (from above)
¾ tsp. chopped fresh rosemary
¾ tsp. grated lemon
1/8 tsp. coarse Kosher salt
Ground black pepper to taste
Wrap skin-on breasts and refrigerate until needed.
Stock: Place all remaining pheasant parts in a stock pot and add water. Bring to a boil, skim off foam, then add remaining stock ingredients. Bring to a boil, reduce heat and simmer 1 hour. Strain and discard all scraps; there should be at least 2 cups.
Fruit: Preheat oven to 425°. Line a small baking sheet with parchment paper. Combine brandy and cranberry juice in a small saucepan and heat to a simmer. Remove from heat, add apricots and cranberries and let stand 15 minutes. Drain, reserving liquid. Pat fruit dry. In a small bowl, combine apples, dried fruit, and melted butter. Transfer to prepared sheet and roast for 20-25 minutes, stirring occasionally, until fruit begins to brown slightly and apples are tender.
Rice: In a small saucepan heat 1 Tbsp. butter over medium-low heat, add onion and cook until translucent. Add rice and stir to coat, stir in stock, bring to a boil, cover, reduce heat and simmer 15 minutes or until rice is tender and liquid is evaporated. Remove from heat and stir in fruit, chopped rosemary, lemon zest and remaining 1 Tbsp. butter. Season to taste with salt and pepper. Set aside.
Meat: Pat breasts dry and season on both sides with salt and pepper. Heat a sauté pan over medium-high heat and add oil. When oil is hot, add pheasant, skin-side down, and sear without moving for 2 minutes, pressing down as needed to make sure skin has good contact with the pan. Add the butter and rosemary sprig and once butter melts, use a spoon to repeatedly baste the meat with the butter/oil mixture until meat tests to medium (about 145°), about 8-10 minutes. Remove from pan and let rest, skin-side up, while sauce is made.
Rosemary Cream Sauce: Wipe sauté pan clean of any fat using a paper towel, return to medium heat and add the reserved fruit liquid, ¾ c. stock, ¼ c. heavy cream and rosemary sprig, scraping up any browned bits. Cook at a low boil until reduced by half (about ¾ cup.) Whisk in the apricot preserves, salt, cayenne and lemon juice and cook until slightly thickened, about 2 minutes. Remove from heat and adjust seasonings with salt and pepper.
To serve, divide rice between two plates, cut each breast into ¼” thick slices, place beside rice and drizzle meat with sauce. Garnish with additional finely chopped rosemary, if desired.
Time spent afield in pursuit of game is special. When that time is shared with a friend, partner or as a mentor, it’s an investment in something greater. I am privileged to spend many hours in VDWR hunter education activities with friend and fellow master instructor Aaron Grimsley, who is one of the most ethical, caring, generous, hard-working people I know. He “moonlights” as a guide at Shady Grove Kennel, Hunting Preserve and Sporting Clays in Bealeton, VA. Aaron gifted me with a pheasant hunt with Shiloh, one of his enthusiastic German Wirehaired Pointer hunting partners. Hunting with a “birdy” dog - watching it seek, find, point and retrieve birds - is a unique experience, one that makes you appreciate the relationship that develops between a working dog and a patient, skilled handler. Friendships with both people and dogs are among life’s greatest blessings.
Habitat for pheasant has been in steady decline for decades due primarily to land development, and for many hunters the only local opportunities are through a preserve. In lieu of hunting birds, farm-raised pheasant, both whole and skin-on breast cuts, are available through several internet sources.