Pheasant Pheast a la Rick

November 23, 2010 · 6 comments

Brace yourselph: this inspired recipe that sprang spontaneously phrom deep within Rick’s inner chef is some of the most wonderfully phragrant and phestive phood I’ve ever phaced.

Step #1: Get some phresh pheasant breasts. (Okay, I’ll stop already. Enouph is enough.)

Wash and pat dry. Admire how incredibly fit and outdoorsy they look.

Actually, pheasant is a super-lean and finely-grained game meat. That’s why the apples and bacon are such an inspired combination: the bacon ups the flavor-enhancing fat quotient with a smokey base, while the apple brings a fresh treble balance to the whole experience.

Steps #2/3/4:  (We missed a few steps with the camera… sorry.)

Pan fry some bacon, remove from pan and crumble, and then saute a sliced apple in the bacon fat. Remove apple slices, reserve bacon fat, and deglaze the pan with some of the red wine you’re drinking.

Reserve the resulting red deliciousness from the deglazing, and wander over to put a few more pieces in place in the puzzle on the dining room table.

Seriously, what’s better than cooking with a bit of red wine and a puzzle?

Step #5:

Put some long-grain brown rice on to simmer, then salt ‘n pepper the breasts and dredge in flour…

… return the bacon fat to a fresh pan (or clean the one you were just using), and fry the dredged breasts at a decently high heat until they’re just done.

Step #6:

Set the cooked breasts aside to let rest. (After all, they’re tired, poor things. They’ve been through a lot.)

Step #7:

Hit the pan with red wine to melt and release the caramelized “taste” stuck to the bottom. Return the juices from the first deglazing…

… and add the apples and bacon back in to reheat as the sauce reduces, thickens, and comes together.

Step #8:

Plate the pheasant and rice, then pour the apple and bacon sauce over top of the pheasant. Add something green to the plate, and prepare to experience field-to-table bliss. (You’ll have to image the green stuff for yourself. We got busy with the puzzle again.)

{ 6 comments… read them below or add one }

scott christensen November 24, 2010 at 1:33 pm

That looks like a pretty sassy and festive fall meal..nice!!

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rickandkathy November 25, 2010 at 4:51 pm

Scott!

Sassy, and festive, and supplied.

Thanks, friend.

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Sandi Fentiman November 23, 2010 at 9:09 pm

Phabulous and phantastically mouth watering! Dang it Kathy, you got us started on this. ;D Save any pheasant feathers?

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rickandkathy November 24, 2010 at 10:58 am

haha… very phunny!

No, we didn’t save any feathers. Neither of us wear wear hats that would be suitable to stick a few in, and somehow I didn’t think of any other uses for them at the time.

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Louise November 24, 2010 at 6:07 pm

you make my mouth water; how is that possible so soon after supper

Next time you have pheasant feathers us them in fall flower/tabletop arrangements

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Nancy Renzullo November 23, 2010 at 8:56 pm

Phantastic, if not philling. Best eaten in Phowl weather.

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