Pan-seared Pheasant with roasted Brussels Sprouts, Barley, Candied Beets, and Beer-Carrot Emulsion

Carrot-Beer emulsion
2 carrots, peeled, chopped into ½ inch pieces
1 can light beer
1 teaspoon coriander
Salt and pepper to taste
Water to cover
3 tablespoons butter

In a small saucepan, add carrots, beer, coriander, salt and pepper. Add enough water to cover up the carrots by about 1 inch, cover. Boil until fork tender. Remove from heat, strain, reserving the liquid. In a blender, add carrots, butter and enough of the resesrved liquid to blend into a thick puree, set aside.


Barley
Remaining liquid from above mixture
Salt
1/2 cup barley
1 tablespoon whole coriander
1 teaspoon soybean oil
2 tablespoons Italian parsley, chopped

To the remaining liquid from carrots, add enough water to measure 1 cup, add to medium saucepan. Bring to a boil, add barley and a pinch of salt; reduce heat, cover. Simmer for 12 minutes or until tender and fluffy. Drain any of the remaining liquid. Add oil and parsley, mix. Keep warm.


Brussels Sprouts
4 Brussels Sprouts, trimmed, halved or quartered depending on size
3 tablespoons soybean oil
Salt and pepper

In a small bowl, add all ingredients, toss together. Place mixture in a roasting pan, roast at 375˚ F for 15-20 minutes or until crispy but still tender in the center.


Candied Beets
1 baby golden beet
1 baby red beet
3 tablespoons sugar, divided
2 tablespoons Champagne vinegar
Water
2 tablespoons butter, melted

In a small saucepan add baby beets, 1 ½ tablespoons sugar, vinegar and enough water to cover by 1 inch. Simmer for 30-40 minutes or until tender, drain, let cool; peel. In a sheet pan, lined with silicone mat, add beets. Lightly brush with butter and dust with remaining sugar. Place into 375 ˚F. oven for 3-5 minutes until sugar caramelizes.


Pheasant breast
3 tablespoons soybean oil
2 pheasant breast packages, drained, and patted dry
2 tablespoons butter
1/2 can beer

In a hot skillet, add oil. Add pheasant, skin side down. Reduce heat to medium-high, cook for 3 minutes. Add butter, flip the breast over, add beer. Cook to internal temperature of 150 ˚F. Remove from heat, let rest for 3-5 minutes before slicing. Slice.

On 2 dinner plates, divide food evenly, drizzle with emulsion. Serve immediately.

Yield: 2 servings

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour 30 minutes

By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA

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