Braised Pheasant SaisonBy Brewers Association
- Recipe TypeEntree
- Prep Time30 minutes to prep, 30 minutes to cook
You can use duck breasts instead, or chicken breasts in pinch. The blackberry sauce also goes well with pork. You will need a mesh sieve or the cone-shaped metal chinois to remove the blackberry seeds - or pick seedless berries to make the sauce.
- 1/2 cup fresh blackberries 1/4 cup balsamic vinegar 2 teaspoons cornstarch 1 tablespoon cold water 1/4 cup olive oil 4 wing-on, cleaned pheasant breasts 1/2 cup flour, mixed with 1 teaspoon salt and pepper 2 shallots, chopped 3 fresh thyme sprigs 2 cloves 1 orange, thinly sliced, peel on 1 apple, cored and sliced 1 cup pressed apple cider 1 cup chicken stock 1 cup saison 1 cup heavy cream
- Cook blackberries with vinegar until berries dissolve. Strain out seeds and pulp; return purée to heat. Mix cornstarch with cold water to make a slurry, and add to the warmed fruit. Whisk and heat until thickened. Remove from heat and set aside to cool to room temperature.
- In a large sauté pan, heat olive oil over medium-high heat. Dredge pheasant breasts in flour mixture and shake off excess. Brown breasts in oil, turning often until golden on all sides. Add shallots, thyme, clove, apple, and orange slices. Allow shallots and fruit to lightly caramelize. Add cider, stock, and saison. Cover and cook over low heat. Remove pheasant when done. Uncover pan and allow sauce to reduce by half.
- Once sauce is reduced, add cream 1 tablespoon at a time, whisking well after each addition. Reduce sauce until syrupy enough to coat a spoon. Strain the sauce through a mesh sieve or chinois, being sure to push all of the liquid out of the solids, and return ilquid to pan. Return pheasant breasts to the sauce and reheat if necessary. Drizzle blackberry sauce over pheasant and garnish with fresh thyme sprigs.
- Reprinted from The Best of American Beer & Food by Lucy Saunders. © 2007 Brewers Publications. Photo © Souders Studios. All rights reserved.