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Boneless, Skinless Pheasant Breast: Delicious and Easy to Prepare

January 2016 is the first anniversary of our newest pheasant product: boneless, skinless pheasant breast, which has become a best-seller this year. This easy-to-prepare, healthy, and cost-effective delicacy is a great choice for home chefs or professionals because the prep work has been done for you.

Try the simple recipe below to have a delicious, nutritious meal in minutes, or find a variety of recipes in our cookbook at pheasantfordinner.com.

Pheasant Breast Cooked to Perfection

Rub some olive oil on the pheasant breasts, add salt, pepper, and garlic, and bake them at 350 degrees. Make sure your oven is preheated and they should be ready in about 20 minutes. When you remove these perfectly cooked breasts from the oven, drizzle a bit of balsamic vinegar reduction on top. (See recipe below.)

Yum! Add some sweet potato chips and couscous or rice pilaf as sides, and your chef’s hat will suddenly appear on your head! Even the best chefs sometimes need to save time, and you can, too,by making your couscous or rice pilaf from a grocery store mix, which will still taste great and save time when you have other dishes to prepare.

Balsamic Vinegar Reduction

This product can be store-bought but I think homemade is much better. Simply buy a bottle of balsamic vinegar at any grocery store; if you use a 16-ounce bottle for the recipe you will have more than you need for the pheasant breast, but the finished product can be refrigerated and used for other dishes.

Poor the vinegar into a sauce pan and add ½ cup of sugar and a pinch of salt. Bring the mixture to a boil, and then turn it down to medium heat, stirring occasionally, until it is thick and syrupy. It will reduce by about half before it is finished—it’s as simple as that.

Sweet Potato Chips

It’s best to make these up first so your oven is free for your pheasant breast (unless you have a double oven)!

Thinly slice peeled sweet potatoes and toss them in a bowl with olive oil until coated. Place slices on a cookie sheet in a single layer (parchment paper can keep them from sticking) and sprinkle lightly with salt and pepper.

Cook the chips at 350 degrees for about 20 minutes. When you start to see them brown about halfway through, turn them, and watch them carefully so they don’t burn.

If you’re ready to try your hand at preparing these delicious recipes, visit our on-line store at pheasant.com, or stop in and see our products at our Janesville store at 2821 US Hwy 51 in Janesville, WI.