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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!
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Prep Time
1
hour
hr
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
3
hours
hrs
Course
Main Course
Cuisine
American
Servings
2
Servings
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
Topics
Entrees, Pheasant Breast