This past weekend we visited my brother-in-law and his wife in Maryland. Larry is a hunter, and had gone on an expensive hunting trip to South Dakota for pheasant. He didn't get any of his own birds but they provided birds for all the hunters, and he wanted to see what I could do with it. What I had turned out to be 2 double breasts and 4 long thin legs. They hadn't included the carcass or wings, not much point really.
I followed the recipe in the URL below. Having cooked my way through Julia Child's "Mastering" books, I recognized it as similar to "suprèmes de volaille au blanc" which I made many times. Chicken breast with a mushroom cream sauce. Heavenly. What is different -- 1) the pheasant breasts are cleaned to "suprèmes" i.e. just meat no bone, but they are breaded with flour, egg, and buttermilk, which was nice. 2) the sauce instead of 1/4 cup of broth and 1/4 cup of wine has THREE CUPS of broth, and this really screwed things up for me because the breasts were ready and I was reducing, reducing, reducing, reducing for the better part of an HOUR. If you try this use Julia's proportions.http://www.netplaces.com/wild-game/upla ... adeira.htm
Something that was a real success, from the same website, was a cranberry and golden raisin relish suggested as a side dish. I kept waiting for the last cranberries to pop, which never happened, so I kind of overcooked it, but the Grand Marnier, yum yum yum!!!http://www.netplaces.com/wild-game/sauc ... relish.htm
We also found a mix of wild and brown rice which made a tasty and substantial starch dish. I made the pheasant legs into a really nice clear broth to cook the rice with. The flavor of the broth really COULD have been chicken, they are quite close, and the breasts had no "gamey" liver flavor like pigeon breast does.
SO -- I wonder what you guys would do with pheasant breast? I have been given 4 more packages, i.e. 4 double breasts meaning 8 singles.
My mother, in response to compliments for her cooking, would often say "Well, it isn't Pheasant Under Glass!" so naturally I am a little fascinated by Pheasant Under Glass, which in fact is not THAT different from what I did with the breasts in Maryland. The creamy sauce includes cognac, and the glass keeps the cognac aroma contained until the dish is revealed.
Also, as a sometime Persian cook, I like the sound of Pheasant Fessenjan, and that might be a great use for the legs...
Have you cooked pheasant? What did you do with it?