Search
Tuesday, July 23rd, 2024

Breaking News for

Sportsmen Since 1967

Tuesday, July 23rd, 2024

Breaking News for

Sportsmen Since 1967

Creamy Tarragon Pheasant and Pheasant Back Mushrooms

A recipe shared by Adam Berkelmans

Adam notes that pheasant backs (aka dryad’s saddles) can be found in the spring, growing as bracket fungus
on dead or dying trees near the base. He said they have an unmistakable
cucumber or watermelon rind scent. Pheasant backs dehydrate
exceptionally well and for beginning foragers, it is a great mushroom to
source. (As always, bring an experienced mushroom hunter with you to
identify them.) Harvest them when they are nice and tender, during the
same season as morel mushrooms. In the meantime, the French-style
preparation of this rich and delicious dish will have you holding back
some of your fall pheasant harvest to pair with the fresh mushrooms
when spring rolls back around.


Ingredients:

2 pheasant breasts, skin on if possible Kosher salt and freshly cracked black pepper
2 tablespoons rendered pheasant fat or bacon fat or duck fat or vegetable oil
3 cups pheasant back mushrooms (Polyporus squamosus), tough bits trimmed, pores removed, and cut into small cubes
2 shallots, sliced thinly
1 teaspoon butter
¼ cup dry vermouth or white wine
1 cup pheasant or chicken stock
2 tablespoons fresh tarragon, chopped
¼ cup heavy cream

Directions: Serves: 2 Time to cook: 40 Minutes

Place the breasts in between two pieces of plastic wrap or waxed paper. Using a rolling pin
or meat mallet, gently pound the breasts down to about 1⁄2-inch thick.

Season both sides generously with salt and pepper. Add the fat or oil to a cast iron or stainless-steel pan over high heat.

Once hot, add the breasts, skin-side down, then hold them flat with a
spatula or small lid for 30 seconds so they don’t curl up. Sear for 3
minutes, flip, then sear for 1 more minute. Transfer the breasts to a
plate and set aside.

Turn the heat down to medium high and add the mushrooms to the pan. Cook for 5 minutes, stirring regularly.

Add the shallots, and cook for another 3 minutes or so.

Add the butter, let melt for 1 minute, then add the vermouth or wine and
cook until it mostly dissipates, scraping up anything stuck to the pan
with your spatula.

Add the stock and cook down for a few minutes until it becomes a creamy sauce.

Reduce heat to low, add tarragon and cream.

Use a slotted spoon to scoop out the mushrooms, dividing them evenly between two plates.

Pour any juices from the pheasant breasts into the pan sauce, then set the breasts on top of the mushrooms.

Spoon the creamy pan sauce over the pheasant and mushrooms. Garnish with fresh tarragon and serve immediately. Enjoy!

About the Chef:

Adam Berkelmans is the Intrepid Eater. He lives in eastern Ontario and
enjoys hunting, fishing, foraging, and gardening in order to acquire
real food, which he uses to create internationally inspired recipes.
Find him at www.theintrepideater.com, on Facebook as The Intrepid Eater, and on Instagram at the.intrepid.eater.

Harvesting Nature Podcast Logo

FOR MORE GREAT RECIPE OPTIONS – VISIT HARVESTING NATURE


Follow us on at www.facebook.com/OutdoorNewsTasteOfTheWild 

Share on Social

Facebook
Twitter
LinkedIn
Email

Hand-Picked For You

Related Articles

For a limited time, you can get full access to breaking news, all original Outdoor News stories and updates from the entire Great Lakes Region and beyond, the most up-to-date fishing & hunting reports, lake maps, photo & video galleries, the latest gear, wild game cooking tips and recipes, fishing & hunting tips from pros and experts, bonus web content and much, much more, all on your smartphone, tablet or desktop For just a buck per month!

Some restrictions apply. Not valid with other promotions. $1 per month for 6 months (you will be billed $6) and then your subscription will renew at standard subscription rates. For more information see Terms and Conditions. This offer only applies to OutdoorNews.com and not for any Outdoor News print subscriptions. Offer valid thru 3/31/23.

Already a subscriber to OutdoorNews.com? Click here to login.

Before you go... Get the latest outdoor news sent to your inbox.


Sign up for our free newsletter.

Email Address(Required)
Name
What outdoor activities interest you?