Are you looking for a delicious and impressive dinner recipe that's surprisingly easy to make? Look no further! This pan-seared pheasant breast recipe is perfect for a special occasion or a weeknight treat. Pheasant offers a lean, flavorful alternative to chicken, and this recipe highlights its delicate taste beautifully. Get ready to impress your family and friends with this healthy and quick dinner idea!
Ingredients:
- 2 Pheasant breasts, skin on
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 2 tablespoons fresh sage, chopped (for garnish)
Equipment:
- Large skillet or frying pan
- Tongs
- Meat thermometer
Instructions:
Step 1: Prepare the Pheasant
Pat the pheasant breasts dry with paper towels. This is crucial for achieving a nice sear. Season generously with salt, pepper, and thyme.
Step 2: Sear the Pheasant
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the pheasant breasts skin-side down in the hot pan. Sear for 4-5 minutes undisturbed, until the skin is golden brown and crispy.
Step 3: Cook Through
Flip the pheasant breasts and cook for another 3-4 minutes for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Step 4: Deglaze (Optional)
If using, pour the white wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two to reduce slightly.
Step 5: Rest and Serve
Remove the pheasant breasts from the skillet and let them rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pheasant. Garnish with fresh sage and serve immediately.
Cooking Tips for the Best Pheasant Breast:
- Don't overcrowd the pan: Ensure there's enough space between the pheasant breasts to allow for even browning. If necessary, cook in batches.
- Use a meat thermometer: This is the most accurate way to ensure the pheasant is cooked to your liking. Overcooked pheasant will be dry.
- Adjust cooking time: Cooking time may vary depending on the thickness of the pheasant breasts. Always check the internal temperature.
- Experiment with herbs: Feel free to experiment with other herbs and spices, such as rosemary, oregano, or garlic powder.
Variations:
- Creamy sauce: Instead of deglazing with white wine, add a splash of heavy cream to the pan after searing and simmer until slightly thickened.
- Mushroom sauce: Sauté sliced mushrooms in the pan before adding the pheasant. Deglaze with wine and finish with a touch of cream for a rich mushroom sauce.
- Lemon-herb butter: Melt butter with lemon juice and fresh herbs like parsley and chives. Drizzle over the cooked pheasant.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 30-35g
- Fat: 15-20g
This pan-seared pheasant breast recipe is a fantastic addition to your collection of easy recipes and healthy meals. The combination of crispy skin and juicy meat makes it a truly delicious dish. Enjoy!