Pheasant Fricassee

There are many things to enjoy while pheasant hunting. Quiet walking interrupted by the muffled crashes of a dog looking for a bird. Evening light that paints the central valley gold, making the bugs shine with a beauty that seems otherworldly. The anticipation as your eyes follow the dog and your stomach muscles tighten, hoping something will be flushed. Bringing down a bird and taking time to admire the colors of its feathers and the length of its tail. All of these things make pheasant hunting a worthwhile pastime, but it is enjoying the meal that comes from your labor tops the list. The possibilities are endless when it comes to preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.

Ingredients:

Pheasant:

Cleaned bird

Salt

Pepper

Egg wash (2 eggs whisked with 2 tablespoons milk)

Panko crumbs

Butter for frying

Sauce

1 whole white onion

4 whole carrots

1 cup white wine

2 tablespoons butter

2 cups beef broth

½ cup heavy whipping cream

Pinch of cayenne pepper

Garnish

Truffle oil

Fresh thyme

Directions:

1. Clean the pheasant and cut the bird in half and set it aside
2. Dice onion and carrots into ¼ inch cubes
3. Bring together in a bowl:

• 1 tablespoon salt
• ½ tablespoon pepper
• Panko crumbs: enough to cover the bird completely

1. Cover the cleaned bird in the egg wash and roll it in panko crumbs, this can be done on a pan or in a large bowl
2. Pan fry the panko-covered pheasant in butter until golden brown then transfer to the oven for approximately 20 minutes at 350 degrees (this depends in the size of the bird-check it at 10 minutes to avoid overcooking)
3. In the pan that be bird was browned in, add carrots, onion, and butter. Sauté this until onions are translucent (3-4 minutes)
4. Add white wine to the vegetable mix and cook down to approximately ½ the liquid
5. Add one tablespoon of butter and mix in
6. Add beef broth and bring to a simmer for three minutes
7. Incorporate heavy whipping cream, stirring constantly
8. Add a pinch of cayenne pepper, salt, and pepper
9. Simmer for 5 minutes, stirring occasionally
10. Add the crispy pheasant back into the vegetable sauce and cook for five minutes
11. Garnish with a drizzle of truffle oil and one sprig of fresh thyme sprinkled on top

About the contributors: Robert and Tera live a busy life working as professional biologists, parenting two semi-feral children, training a hard-nosed Chesapeake, and planning hunting and fishing adventures. Each year Robert and Tera have grand visions of long secluded trips, of which usually one comes to fruition, accompanied by several weekend trips with their children, who enhance the overall experience but hinder the quiet stalking of prey. They are contributors at Harvesting Nature www.harvestingnature.com. Follow Robert and Tera on Instagram at @tstod_outside