Cane Cured Pheasant

Course : Chicken
Serves: 4
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---For The Pheasant:
2 tablespoons shallots chopped
1 cup cane syrup
2 tablespoons cracked black pepper
1 ounce Dijon Mustard
1 sprig fresh thyme
1 tablespoon garlic chopped
3/4 cup Madeira Wine
2 ounces Balsamic Vinegar
1 sprig fresh rosemary
4 ounce pheasant breast -- wing attached, skin on (4 to 7)
1 pound Shredded Idaho Potatoes
1/2 cup cream
2 tablespoons onion chopped
2 tablespoons olives chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco
2 large eggs
10 ounces shredded andouilli sausage
1 tablespoon garlic chopped
2 tablespoons flour
---Shiitake Mushroom Jus
1 tablespoon shallots chopped
1/4 cup Port Wine
1 ounce Dijon mustard
1 cup sliced Shiitake mushrooms
1 ounce cane syrup
3 cups Beef or Game Au Jus

Preparation / Directions:

Pheasant: Mix all ingredients well, cover pheasant with marinade refrigerate overnight. Pancakes: Mix all ingredients well, form into 8 (3 ounce) cakes and sauté on medium heat until golden brown. Keep warm. For The Shiitake Mushroom Jus: Sauté shallots and mushrooms until soft and de-glaze with Port Wine. Add syrup, mustard and Au Jus. Simmer 10 minutes. Remove from heat and whisk in chilled butter. Remove pheasant from marinade and pat dry. Dust with flour. Sauté on medium heat 5 minutes on each side. Slice on a bias and fan over Potato Pancakes.


Nutritional Information:

1616 Calories (kcal); 42g Total Fat; (22% calories from fat); 20g Protein; 298g Carbohydrate; 479mg Cholesterol; 1231mg Sodium

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