A note from Tony Dean: This recipe was created by Chef Mark Mancuso at La Minestra restaurant in Pierre, SD. Mark is an award-winning chef and I’ve often marveled at his abilities in cooking fish or wild game. Mark prepared this dish for six of us the other evening and we raved about it.
Four Pepper Tequila Pheasant is spicy, largely because of the chipotle peppers, which can be difficult to find in some grocery stores. I found mine on a recent trip to California. I have prepared this dish at home and prior to obtaining the chipotle pepper, which is a smoked jalapeno, I used regular crushed red pepper with good results. It does not, however, have the zip of chipotle peppers.
INGREDIENTS
4 sweet bell peppers; one each of red, orange, green and yellow. 1 red onion 3 diced tomatoes 5 cloves minced garlic 2 Tbsp olive oil 2 pheasant breasts, cut into 2-inch pieces tsp Chipotle peppers ground to consistency of crushed red peppers Pinch of ground cumin 2 ounces of good Tequila. Marc Mancuso at La Minestra in Pierre, SD uses Jose Cuervo. 1/4 lb butter - cold Juice - 1 lime Fresh cilantro to taste
PREPARATION
1. Prepare ingredients. Slice peppers julienne-style, slicing them about one third inch thick. Do the same with the red onion. Dice tomatoes, mince fresh garlic.
2. Heat saute pan...very hot.
3. Add olive oil and quickly saute the pheasant pieces. Reduce heat slightly, add the onion, bell peppers and tomatoes in that order. Quickly stir-fry but do not overcook. Onions and peppers should be crunchy.
4. Reduce heat, slide veggies and pheasant off to one side, add minced garlic. Be careful not to overcook the garlic or it will develop a bitter taste.
5. Add chipotle peppers and ground cumin. Stir to mix.
6. Remove pan from heat, add the tequila, turn up heat, put pan over it and tilt slightly to flame the tequila. It will burn out quickly as you deglaze the pan.
7. Add the cold butter and reduce heat.
8. Add the juice from the lime, stir to mix it and the butter.
9. Serve over fettucine, linguine or your favorite pasta. Sprinkle to taste with fresh chopped cilantro.
10. A good Mexican beer or a white wine such as Pinot Gregio goes great with this dish.
