Note from Tony Dean: If you like pheasant, and who doesn’t, you’ll love this Mexicanized version of the Midwest’s favorite upland game bird. Chef Mark of La Minestra Restaurant in Pierre, SD got this recipe from his friend, Juan Flores.
INGREDIENTS
3 oz olive oil
2 boneless pheasant breasts
1 medium onion
Fajita seasoning
1 TBSP pureed pickled Jalapeno peppers
1 tsp flour
1/2 cup milk
1 cup shredded Monterey Jack Cheese
Spanish rice, regular rice or refried beans
Carmelize Onion
Begin by Julienne slicing the onion and place in a hot pan with 1 oz olive oil. Season to taste with Fajita seasoning, cook on high heat stirring occasionally until onions turn a rich brown color. You can do this up to a week in advance and refrigerate. The carmelized onions are also great on burgers.
Cheese Sauce
Prepare the zesty, hot cheese sauce by placing jalapenos and flour in medium hot pan, blending it by stirring constantly for about one minute. Add the milk and whisk together until it boils, then reduce heat and whisk in the cheese.
Pheasant Breasts
Season the breasts with Fajita seasoning, lightly flour, then place in a hot pan just after adding an ounce of olive oil. Saute quickly until golden brown.
Place the pheasant breasts on a plate, top with the carmelized onions, place on a bed of your choice of Spanish rice, regular rice or refried beans and top with the cheese sauce.
This meal goes great with a Mexican beer. We tried ours with Corona. Terrific! Next time, we’ll pick up a six pack of Dos Equis.
