Note from Tony Dean (from February of 2005): The last few years have been bonanza years for pheasants, especially in South Dakota. I’ve bagged so many birds that I am constantly searching for new ways to prepare them. This recipe brings together some of the wonderful flavors of autumn, pheasants and Granny Smith Apples.
Cream of mushroom soup may have been the worst thing that ever happened to pheasants because it stopped folks from realizing that there are many other ways to prepare these wonderful birds.
Pheasant meat is in between light and dark, though it tends to be more on the light side. The downside is that this gaudy Chinese import can taste bland. This recipe really enhances the flavor.
Chef Mark Mancuso has taught me a lot about cooking fish and game over the last few years, and one thing he’s done so well is blend marvelous flavors with wild game. This recipe is no exception.
It features pheasant marinated in mango juice, then quickly browned over high heat and mixed with apple chutney, butter and dry white wine. The end result is a bird that is neither ultra sweet because the apple chutney contains rice wine vinegar, thus imparting sweet-sour taste. This has become one of my favorite ways to prepare pheasant and it goes great with wild rice and a nice, dry white wine.
INGREDIENTS
One cup mango juice One pheasant breast One cup of flour One ounce olive oil One cup homemade apple chutney One TBSP butter One quarter cup dry white wine
PREPARATION
Add olive oil to the pan and heat it almost smoking hot. Doing so will prevent the pheasant from sticking to the pan. Lightly flour the pheasant breast and place it in the pan. Quickly sear both sides so they turn nice and brown. Drain off any excess olive oil, add the white wine to deglaze the pan, then the apple chutney. Cook over medium heat until you have reduced the sauce by about one half. Add the cold butter to the sauce and stir to incorporate it. The butter adds a richness and wonderful flavor.
Mark’s Homemade Apple Chutney
INGREDIENTS
Three Granny Smith apples cut into one inch cubes One large yellow onion cut into one inch cubes. One cup golden raisins One half cup rice wine vinegar One cup mango juice One TBSP butter
PREPARATION
Place the apples and onion in a small sauce pot and saute’ in the butter. Add the raisins, mango juice and rice wine vinegar and simmer on low heat until the apples begin to soften. Finally, season with salt and pepper. You can store this chutney in a covered glass jar and it will keep up to two weeks in your refrigerator.
