Braised Pheasant with Pear

Let me preface this and every recipe hereforth with the statement that I proudly take after both of my grandmothers….
meaning I am admittedly horrible with using actual measurements! I have tried my best to measure out what is featured but you may adjust according to your own taste buds!
If you look in our freezer, the chances of finding any kind of meat that wasn’t hunted or raised by ourselves, friends, or family is pretty slim. We’re blessed to have a stockpile variety of food, but this sometimes means finding creative recipes to mix things up, especially for wild game. I love to cook and blend nontraditional flavors. Since I stopped at the farmers market last week and was craving pears, I ended up buying a giant bag of them for $2, and am left with quite a few to meddle in the kitchen. In efforts to clean out the freezer and also make a tasty dish, I stumbled upon a few apple/porkchop recipes and converted them into this:
Ingredients:
1 Pheasant
Tsp Fresh grated Ginger
1 Pear, Sliced
Brown Sugar
Onion, Sliced
Chopped Walnuts
Sprig Rosemary
Honey
Pepper
Apricot brandy or Apple Cider
Unsalted butter
Avocado or Olive oil
Steps:
  1. Go hunting. (sorry, you can’t get this at the deli, friends)
  2. Kill and harvest pheasant (good luck!)
  3. Using only a bit of oil in a heated pan, braise both sides of legs and breast for about 2 min/side
  4. Separately, heat 2 tbsp. of butter with tbsp. brown sugar and ginger
  5. Sautee pear, onion, just until tender and slightly browned
  6. Line bottom of casserole dish with pears, then onion, pheasant
  7. Drizzle top with honey, rosemary, walnuts and pepper
  8. To keep the bottom layer from burning and the bird from getting dry in the oven I poured a bit of apricot brandy diluted with water just enough to reach the bottom layer of the fruit, but you could also use apple cider, sprite, or broth.
  9. Cook pheasant covered in oven at 350′ for 25 minutes.
  10. Remove foil/lid and cook for remaining 10-15 minutes until golden brown on top
    *Pheasant does tend to dry easily so after removing foil and for the remainder of cook time it helps to spoon some of the juices on top of the meat. I only used about two full slices of onion here, the entire dish was enough to serve two.


Leave a Reply

Your email address will not be published. Required fields are marked *