In my post entitled pheasant, I talked about how for years I’d disregarded the lovely pheasant as a gourmet protein, and decided it was finally time to give it the respect it deserves. I’ve had so many pheasants in my freezer over the years, but to me they were just fiddly, bony little birds to which I had no time to dedicate.
Pheasants not only require some butchering and de-boning skills, one must also be careful cooking them. Pheasant breasts, which I’m cooking today, are darker than chicken breasts, but not moist like chicken thighs or dark turkey meat. So I knew I had to be patient and attentive, which are not my strong suits.
The recipe that I immediately thought of using with the pheasant breasts is one from the Africa cookbook of the Foods of the World cookbook series. The recipe is from South Africa, and the name reflects the Dutch influence on South African cuisine.
Braised Pheasant Breasts with Green Chiles
or, Gesmoorde Hoender
4 pheasant breasts
Butter, about 4 tablespoons
2 shallots, diced
2 ounces diced green chiles from a can
1/4 cup chicken broth
Nutmeg, to taste
Season the pheasant breasts well with salt and pepper. Heat 2 tablespoons of butter in a hot skillet and let it brown slightly.
Add 2 pheasant breasts and let them brown on both sides, for a minute on each side. We just browning, we’re not cooking through to the middle.
Place them on a platter, add the remaining butter and let it melt and brown slightly.
Add the remaining two pheasant breasts and brown them the same way, then place them on a platter. (Obviously I browned more than four pheasant breasts today, for this recipe I’m only using four.)
Reduce the heat under the skillet, and to the butter add the diced shallot.
Give them a stir and sauté them for a few minutes.
Then add the green chiles and chicken broth. Stir well.
Bring to a light boil, and cook for a few minutes.
When the liquid has reduced somewhat, add the pheasant breasts in one layer, and partially cover the skillet with a lid.
Braise the pheasant breasts for about 5 minutes. If you’re concerned about overcooking, use a thermometer. The inner temperature should not reach over 150 degrees, just like with chicken.
Alternatively, you could also pound the pheasant breasts like you would veal scaloppine, then you wouldn’t have to worry about uneven thickness.
Remove the cooked breasts from the broth, and place them on a serving plate. Using a spoon sieve, scoop out the shallots and chiles, and place them on top of the breasts.
Continue to reduce the liquid, then pour it over the pheasant. I also used a couple of tablespoons of the broth to sauté the spinach, that I used as a bed underneath the pheasant for serving purposes.
verdict: I think I like pheasant! Next time I cook breasts, I will sous vide them first. The spinach was a great addition!