Pan-Seared Pheasant With Roasted Brussels Sprouts, Barley, Candied Beets, And Beer-Carrot Emulsion
Gourmet doesn't mean you need to go out to dinner. This recipe will get you a gourmet meal at home!
Ingredients
Beer-Carrot Emulsion
- 2 Carrots Peeled and chopped into 1 inch pieces
- 1 Can Light Beer
- 1 tsp Coriander
- Salt To taste
- Pepper To taste
- Water to cover
- 3 Tbsp Butter
Barley
- Remaining liquid from Beer-Carrot Emulsion
- Salt
- 1/2 Cup Barley
- 1 Tbsp Whole Coriander
- 1 tsp Soybean Oil
- 2 Tbsp Italian Parsley Chopped
Brussels Sprouts
- 4 Brussels Sprouts Trimmed, halved, or quartered depending on size
- 3 Tbsp Soybean Oil
- Salt
- Pepper
Candied Beets
- 1 Baby Golden Beet
- 1 Baby Red Beet
- 3 Tbsp Sugar Divided
- 2 Tbsp Champagne Vinegar
- Water
- 2 Tbsp Butter Melted
Pheasant Breast
- 3 Tbsp Soybean Oil
- 2 MacFarlane Pheasant Breasts Packages Drained and patted dry
- 2 Tbsp Butter
- 1/2 Can Beer
Instructions
Beer-Carrot Emulsion
- 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
- 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
- In a small bowl, add all ingredients, toss together.
- Place mixture in a roasting pan, roast at 375 degrees F for 15-20 minutes or until crispy but still tender in the center.
Candied Beets
- In a small saucepan add baby beets, 1 1/2 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 degrees F oven for 3-5 minutes until sugar caramelizes.
Pheasant Breast
- 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 degrees 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.
Notes
By Chef Andrew Newberg of Taste To Go Catering, Des Moines, IA
EXPERTLY FARMED & PREPARED
The Finest Meat & Poultry
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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.
