Tony Dean ...
Outdoors, Inc.
1013 North GrandPierre, SD 57501
(605) 224-5104
FAX (605) 224-2977
Tony Dean OutdoorsFish and Game Recipes
Pheasant with Leeks in Maple-Pumpkin Butter Sauce
Ringneck Pheasant with Leeks in a Maple-Pumpkin Butter Sauce
Chef Mark Mancuso at La Minestra shares my disdain for any pheasant recipe that calls for a can of mushroom soup. We agree that the concept probably originated with someone who believed that you had to cover the flavor of wild meat with something, and well, how about cream of mushroom soup.
Since Dar and I became the owners of Dee, a wonderful pointing lab, pheasant hunting has become our major fall pastime, and why not? After all, South Dakota is indeed, the pheasant capitol of the world. And pheasants are the most popular gamebird in all of the upper Midwest, if not the nation. Thus, we are always looking for another great way to prepare these birds. This recipe is wonderful.
Ingredients
Pheasant breasts
Two cups chopped leeks
Two tbsp butter
One quarter cup Pumpkin Butter
One tbsp maple syrup
2 ounces chardonnay wine
Marinade Ingredients
One quarter cup olive oil
One tbsp grated ginger
One tbsp minced garlic
Salt/Pepper to taste
Preparation
Marinate the pheasant breasts for about one hour. Then remove the breasts from the marinade, wipe them with a paper towel and lightly dredge them in the seasoned flour.
Heat the pan, then add olive oil. Saute' the breasts to about medium consistency. Remove the breasts from the pan and set aside. Add the leeks, sauteeing them quickly, then pumpkin butter and the maple syrup and chardonnay. Return the breasts to the pan and cook until you reduce the pan liquid by half. Add the butter and incorporate it into the sauce. Serve with rice.
Pheasant is neither dark or light. In fact, it falls in between. Many people like to serve it with a glass of Rose', while others opt for white wine. In our opinion, either is a good choice. Personally, I prefer a nice merlot with this meal.
Pheasant with Leeks in Maple-Pumpkin Butter Sauce
