This is a great recipe to usher-in the fall upland game bird season. Free Range chicken can be substituted for the pheasant. To watch Denny Corriveau prepare this dish, click here.
6 boneless pheasant breast halves
organic all-purpose flour
WildCheff Tuscan Blend
WildCheff Lemon Olive Oil
2 fall apples, peeled, cored and diced small
½ tsp. WildCheff Pie Spice Blend
¾ cup apple brandy (brandy and not schnapps)
½ cup apple cider
2-3 tbsp. “real” butter
½ tbsp. WildCheff Air-Dried Shallots
Place the pheasant breast halves, one at a time into a quart-sized Ziploc bag. Very gently pound the breasts with a meat mallet so they are thin and like a cutlet. As you finish them, remove from bag and place on a large plate.
When all breasts are finished, drizzle WC Lemon Olive Oil to fully coat, season with desired amount of WC Tuscan Blend.
Dredge the breasts in the flour and shake off excess. Place them onto a new clean plate in prep for cooking.
Preheat large cast iron or stainless sauté pan with olive oil and 1 tablespoon of butter over stovetop on medium heat.
Sauté the pheasant breasts in the oil on each side until almost cooked full (will finish cooking later).
Transfer cooked pheasant to a plate and loosely cover with aluminum foil.
Add a tablespoon of butter to the pan and once it melts, add the diced apples and shallots, followed by the WC Pie Spice Blend. Stir to incorporate flavors.
When apples appear to have softened, add the apple brandy to the pan. Be careful not to expose the brandy to open flame, as it will ignite the brandy and flame until alcohol is burnt off.
Cook for 1-2 minutes and then add the apple cider to the pan. Continue to sauté, and add 1 more tablespoon of butter to the pan if needed and you will see the sauce start to thicken.
Add the pheasant back to the pan and coat them in the sauce, and then serve.
Suggested side dishes would be a fall squash and wild rice or your favorite potatoes.